Taste potentiator compositions and beverages containing same

ABSTRACT

The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation-in-part of U.S. patent applicationSer. No. 11/439,832, filed May 23, 2006, which claims the benefit ofU.S. Provisional Application No. 60/683,634, filed May 23, 2005, U.S.Provisional Application No. 60/760,437, filed Jan. 20, 2006 and U.S.Provisional Application No. 60/789,667, filed Apr. 6, 2006, the contentsall of which are incorporated herein by reference.

FIELD

The present invention includes oral compositions for use in beveragesthat provide an enhanced perception of an active substance containedtherein. In particular, the compositions may include an activesubstance, such as a sweetener, and a taste potentiator, which mayincrease the perception of the active substance upon consumption. Thecompositions may be incorporated into various types of beverageproducts, such as juice or carbonated beverages.

BACKGROUND

There are five primary categories of taste that are sensed by humans:sour, salty, sweet, bitter and umami (savory or the taste of glutamate).The taste of a substance is sensed by taste receptor cells located intaste buds primarily on the surface of the tongue and palate in the oralcavity. Each of the primary taste qualities is sensed by a specificmechanism. It is believed that sour and salty tastes are detected by thepassage of ions, hydrogen and sodium respectively, through the ionchannels in taste bud cells. This triggers a nerve impulse that issensed in the brain as sour or salty. In contrast, it is believed thatsweet, bitter and umami tastes are perceived by physical binding toreceptors. In general, sweet, bitter and umami sensing taste cells haveG-protein coupled receptors (GPCRs) on their surface. These receptorsare activated when they bind to tastants, which initiates a series ofsignaling events that trigger a nerve impulse that is sensed in thebrain as sweet, bitter or savory.

Over the past several years, there have been a number of advances inresearch on taste perception. New taste receptor proteins have beenidentified in mammals, particularly two families of G-protein coupledreceptors (T2Rs and T1Rs), which are believed to be involved in tasteperception. Such receptors are discussed in more detail in InternationalPublication Nos. WO 02/064631 and WO 03/001876. These publicationsdisclose that co-expression of certain T1R receptors results in savoryor sweet taste receptors that respond to savory or sweet taste stimuli,respectively.

Recent advances in the understanding of taste perception have createdinterest in identifying new compounds for stimulating these tastereceptors. In particular, research efforts also have been directed tomethods of identifying compounds that may enhance the primary tasteperceptions, such as sweet or savory perceptions. The development ofsubstances that provide flavor enhancement is of particular interest,and such substances are generally referred to as taste or flavorenhancers, or potentiators. These substances have been thought tocontribute taste, aroma and feeling factors, as well as potentiate andsuppress other flavors. The activity of taste or flavor enhancers isoften referred to as synergistic because they enhance or increase theperception of another substance.

One category of taste potentiators of particular interest are compoundsthat enhance sweetness. Although naturally occurring carbohydratesweeteners, such as sucrose, are the most widely used sweeteners, theysuffer from the disadvantages of high cost and high caloric content.Artificial sweeteners have been designed that overcome these problemsbut they are sometimes rejected by the consumer for not having asufficiently “sucrose-like” taste. Artificial sweeteners have differentsweetness profiles from that of sucrose and often suffer from sideeffects such as delays in the onset of sweetness perception and/orunpleasant aftertastes.

Compounds are known which, when combined with a sweetener, modify thetaste of the sweetener. Such compounds are usually referred to assweetness modifiers or potentiators. They may act to enhance or inhibitthe perception of the sweetness of the sweetener or may affect thesweetness profile in some way. For example, Canadian Patent No. 1208966discloses a broad range of aromatic compounds which are claimed assweetness modifiers.

European Patent No. 0132444 and U.S. Pat. No. 4,627,987 describe3-hydroxybenzoic acid (3-HB) as a sweetness potentiator and exemplifyits use with sucrose, aspartame and saccharin to enhance sweetness whenemployed at pH 2.0 to 5.5.

2,4-Dihydroxybenzoic acid (2,4-DHB) also is described as a sweetnesspotentiator, but the literature is ambiguous as to its effects. In U.S.Pat. No. 5,232,735 it is listed as a “substantially tasteless sweetnessinhibitor” whereas in Canadian Patent No. 1208966 the addition of 0.2%2,4-DHB to a 5% sucrose solution is said to have resulted in an increasein sweetness. International Publication No. WO99/15032 describes the useof 2,4-DHB with aspartame to increase sweetness synergistically andprovide a more “sucrose-like” taste and mouthfeel. The combination isconsidered peculiar, in that the same effect is not observed when2,4-DHB is combined with the alternative artificial sweeteners, alitame,Ace-K (acesulfame potassium), saccharin or even a mixture of aspartameand Ace-K. U.S. Pat. No. 6,461,658 claims that 2,4-DHB improves thesweetness delivery profile of the artificial sweetener sucralose bysignificantly reducing the length of time during which sucralosesweetness is perceived. The same effect is not observed for aspartameeven though this might be expected in light of International PublicationNo. WO99/15032. FIGS. 1 and 2 and Tables 1 and 2 of U.S. Pat. No.6,461,658 seem to indicate that 2,4-DHB has a slightly inhibitory effecton the sweetness intensity of both sucralose and aspartame although thisis not discussed in the text.

International Publication No. WO00/69282 describes the modification ofthe taste and physicochemical properties of the sweetener neotame by theaddition of at least one taste modifying hydrophobic acid additive. Thetaste modifying hydrophobic acid additive is limited only in that itmust positively affect at least one taste characteristic imparted byneotame. These characteristics appear to be related to the sweetnessprofile, specifically the onset and linger period, but the examples donot describe how the characteristics have been affected. 3-HB and2,4-DHB are listed among a very large number of such additives.

Additionally, there have been a number of recent developments related tomethods of identifying substances that function as taste potentiators.Various assays have been developed to identify target compounds thatmodulate the activity of taste receptors, and thus, may becomesuccessful taste potentiators. For example, International PublicationNos. WO 02/064631 and WO 03/001876, referred to above, disclose assaysand high-throughput screens that measure certain T1R receptor activityin the presence of target compounds.

U.S. Pat. No. 6,955,887 to Adler et al. discloses methods foridentifying taste potentiators using newly identified mammaliantaste-cell-specific G-protein coupled receptors. More specifically, U.S.Pat. No. 6,955,887 teaches methods for screening target compounds thatmay be used to modulate the sweet taste perception.

Various other methods for screening compounds that may be used as tastepotentiators are disclosed in the U.S. Patent Publication Nos.2005/0287517A1, 2005/0084932A1, 2005/0069944A1, 2005/0032158A1,2004/0229239A1, 2004/0209286A1, 2004/0191805A1, 2004/0185469A1,2004/0175793A1, 2004/0175792A1, 2004/0171042A1, 2004/0132075A1,2004/0072254A1, 2003/0232407A1, 2003/0170608A1 and 2003/0054448A1.

Despite progress in developing methods for identifying new tastepotentiators, there is still a need for beverages that include suchtaste potentiators, particularly sweetener potentiators. It would bedesirable to develop a sweetener potentiator composition that allows thequantity of natural or artificial sweetener in a beverage product to bereduced, thereby reducing the cost of production and the calorie contentof the beverage product, but which avoids adverse effects on flavor.

SUMMARY

In some embodiments there is a beverage composition including a firstamount of 3-hydroxybenzoic acid and a second amount of3,4-dihydroxybenzoic acid.

In some embodiments there is a beverage composition including: (a) aflavor component; (b) a sweetener; and (c) a sweetener potentiatorcomposition, which includes (i) a first amount of 3-hydroxybenzoic acidand (ii) a second amount of 3,4-dihydroxybenzoic acid.

Some embodiments provide a beverage composition including a first amountof 3-hydroxybenzoic acid and a second amount of 4-methoxysalicylic acid.

In some embodiments there is provided a beverage composition including afirst amount of 3,4-dihydroxybenzoic acid and a second amount of4-methoxysalicylic acid.

In some embodiments there is a method of maintaining a desired sweetnessintensity in a beverage composition, including the steps of:

(a) determining a desired sweetness intensity;

(b) adding a quantity of natural or artificial sweetener to a beveragecomposition that supplies a sweetness intensity less intense than thedesired sweetness intensity; and

(c) adding a quantity of a sweetener potentiator composition including3-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid to the beveragecomposition such that the desired sweetness intensity is delivered.

Some embodiments provide a method of increasing the sweetness intensityof a beverage composition, which includes the steps of:

(a) adding a quantity of natural or artificial sweetener to a beveragecomposition;

(b) determining a sweetness intensity derived from the quantity of thenatural or artificial sweetener; and

(c) adding a quantity of a sweetener potentiator composition including3-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid to the beveragecomposition such that the sweetness intensity is greater than thesweetness intensity derived from the natural or artificial sweetener.

Some embodiments provide a method of reducing the amount of natural orartificial sweeteners in a beverage composition, which includes thesteps of:

(a) determining an amount of natural or artificial sweetener in abeverage composition that provides a desired sweetness intensity;

(b) reducing the amount of natural or artificial sweetener; and

(c) adding a quantity of a sweetener potentiator composition including3-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid to the beveragecomposition such that the desired sweetness intensity is maintained.

Some embodiments provide a method of preparing a beverage product,including the steps of:

(a) providing a sweetener potentiator composition including a firstamount of 3-hydroxybenzoic acid and a second amount of3,4-dihydroxybenzoic acid; and

(b) adding the sweetener potentiator composition to a beveragecomposition to enhance the perception of sweetness of the beveragecomposition upon consumption.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graph of 3-hydroxybenzoic acid concentration againstperceived sweetness.

FIG. 2 is a graph of 2,4-dihydroxybenzoic acid concentration againstperceived sweetness.

FIG. 3 is a bar chart of sucrose reduction for solutions containing3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid in a number ofdifferent ratios.

FIG. 4 is a bar chart of sucrose reduction for solutions containing3-hydroxybenzoic acid and 2,4-dihydroxybenzoic acid at a number ofdifferent concentrations.

FIG. 5 is a bar chart of perceived sweetness for a number of solutionscontaining substituted benzoic acids.

FIG. 6 is a bar chart of perceived sweetness for a number of solutionscontaining substituted benzoic acids.

FIG. 7 is a bar chart of perceived sweetness for a number of solutionscontaining 3-hydroxybenzoic acid, 2,4-dihydroxybenzoic acid and3,4-dihydroxybenzoic acid, in various combinations.

FIG. 8 is a graph of perceived sweetness for sucrose solutionscontaining 2,4-dihydroxybenzoic acid, its potassium salt or its sodiumsalt against sucrose concentration.

FIG. 9 is a bar chart of perceived sweetness for solutions containingintense sweeteners.

FIG. 10 is a bar chart of perceived sweetness for solutions containingbulk sweeteners.

DETAILED DESCRIPTION

As used herein the transitional term “comprising,” (also “comprises,”etc.) which is synonymous with “including,” “containing,” or“characterized by,” is inclusive or open-ended and does not excludeadditional, unrecited elements or method steps, regardless of its use inthe preamble or the body of a claim.

The term “beverage” as used herein means any drinkable liquid orsemi-liquid, including for example flavored water, soft drinks, fruitdrinks, coffee-based drinks, tea-based drinks, juice-based drinks,milk-based drinks, jelly drinks, carbonated or non-carbonated drinks,alcoholic or non-alcoholic drinks.

The term “beverage concentrate” or “beverage base” as used herein meansan intermediate beverage product which, when mixed with an appropriateamount of water or other suitable liquid or semi-liquid and/or asweetening agent, forms a beverage syrup or alternatively a beverage.The beverage concentrate generally comprises a flavoring agent andoptional additives.

The term “beverage syrup” as used herein means an intermediate beverageproduct prepared from a beverage concentrate, a sweetening agent, and anamount of water or other suitable liquid or semi-liquid. The beveragesyrup is in a concentrated form that can be diluted to form a beverage.The beverage syrup generally comprises a flavoring agent, a sweeteningagent, and optional additives such as food-grade acids, coloring agents,and the like.

The term “flavor key” as used herein is a flavor component containingflavoring agents such as flavored oils, and the like, and is typicallyused to prepare a flavor essence.

The term “flavor essence” (“flavor blend”, “flavor extract”) as usedherein is a flavor component generally prepared from a flavor key.

The compositions described herein may contain a portion of added water.As used herein “added water” does not include water incidentally addedto the composition through other components such as milk or a fruitjuice component, for example. The beverage compositions may contain upto about 99 weight percent (wt %) added water based on the total weightof the composition, specifically about 0.1 to about 90 wt %, morespecifically about 1.0 to about 80 wt %, and yet more specifically about5.0 to about 70 wt % added water each based on the total weight of thecomposition.

The added water is specifically purified prior to use using processeswell-known in the art such as filtration, deionization, distillation, orreverse osmosis.

Embodiments described herein provide compositions for oral delivery ofan active substance. Numerous different active substances may beemployed, such as, for example, sweeteners. The compositions also mayinclude a taste potentiator, such as a sweetener potentiator. The tastepotentiator may act in a synergistic manner when used in conjunctionwith the active substance to enhance the perception of the activesubstance during consumption. The compositions may be incorporated intobeverage products to enhance the perception of an active, such as asweetener, used therein.

Potentiator Compositions

Embodiments described herein provide compositions that may include atleast one active substance and at least one taste potentiator. Thepotentiator compositions may have controlled-release properties. Thetaste potentiator(s) may work synergistically with the activesubstance(s) to enhance the perception of the active(s). For instance,in some embodiments, the active substance may be a sweetener. Deliveryof the sweetener in combination with at least one taste potentiator mayenhance the sweet taste upon consumption of the composition. Inparticular, the taste potentiator(s) may function synergistically withthe sweetener to enhance the sweet taste. The incorporation of thepotentiator(s), therefore, allows for reduced amounts of sweetenerwithout compromising the level of sweetness provided by the composition.Due to the calories contained in many conventional sweeteners, such assugar, these results may be highly desirable. Additionally, there may besignificant cost savings associated with the reduction in sweeteneramounts used in the composition.

For purposes of some embodiments described herein, “taste potentiator”refers to substances that may enhance the perception of an activesubstance during consumption of the composition. For purposes of someembodiments described herein, the term “enhance” means to intensify,supplement, modify, modulate or potentiate. Some taste potentiators maybe referred to more specifically by reference to the type of active theyenhance. For example, sweetener (or sweetness) potentiators enhance theperception of a sweetener during consumption and flavor potentiatorsenhance the perception of a flavor during consumption. These morespecific examples, however, are merely subsets of taste potentiators andare encompassed by the general term “taste potentiator” as used herein.

Taste potentiators may have a synergistic effect when used inconjunction with an active, i.e., by enhancing the taste effects of theactive substance such that the total effect is greater than the sum ofthe taste effects of the individual substances alone. In addition, sometaste potentiators do not introduce a characteristic taste and/or aromaperception of their own.

In some embodiments, for instance, the taste potentiator(s) may enhancethe sour, sweet, bitter, salty or umami taste of a composition. Thetaste potentiator(s) also may function to enhance the effects of avariety of other active substances, as discussed in more detail below.

Any of a variety of substances that function as taste potentiators maybe employed in the compositions described herein. For instance, suitabletaste potentiators include water-soluble taste potentiators, such as,but not limited to, neohesperidin dihydrochalcone, chlorogenic acid,alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betaincompounds, glutamates, such as monosodium glutamate and monopotassiumglutamate, neotame, thaumatin, tagatose, trehalose, salts, such assodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethylalcohol), water-soluble sugar acids, potassium chloride, sodium acidsulfate, water-soluble hydrolyzed vegetable proteins, water-solublehydrolyzed animal proteins, water-soluble yeast extracts, adenosinemonophosphate (AMP), glutathione, water-soluble nucleotides, such asinosine monophosphate, disodium inosinate, xanthosine monophosphate,guanylate monophosphate, alapyridaine(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt, sugarbeet extract (alcoholic extract), sugarcane leaf essence (alcoholicextract), curculin, strogin, mabinlin, gymnemic acid, 2-hydroxybenzoicacid (2-HB), 3-hydroxybenzoic acid (3-HB), 4-hydroxybenzoic acid (4-HB),2,3-dihydroxybenzoic acid (2,3-DHB), 2,4-dihydroxybenzoic acid(2,4-DHB), 2,5-dihydroxybenzoic acid (2,5-DHB), 2,6-dihydroxybenzoicacid (2,6-DHB), 3,4-dihydroxybenzoic acid (3,4-DHB),3,5-dihydroxybenzoic acid (3,5-DHB), 2,3,4-trihydroxybenzoic acid(2,3,4-THB), 2,4,6-trihydroxybenzoic acid (2,4,6-THB),3,4,5-trihydroxybenzoic acid (3,4,5-THB), 4-hydroxyphenylacetic acid,2-hydroxyisocaproic acid, 3-hydroxycinnamic acid, 3-aminobenzoic acid,4-aminobenzoic acid, 4-methoxysalicylic acid and combinations thereof.

Other suitable taste potentiators are substantially or completelyinsoluble in water, such as, but not limited to, citrus aurantium,vanilla oleoresin, water insoluble sugar acids, water insolublehydrolyzed vegetable proteins, water insoluble hydrolyzed animalproteins, water insoluble yeast extracts, insoluble nucleotides,sugarcane leaf essence and combinations thereof.

Some other suitable taste potentiators include substances that areslightly soluble in water, such as, but not limited to, maltol, ethylmaltol, vanillin, slightly water-soluble sugar acids, slightlywater-soluble hydrolyzed vegetable proteins, slightly water-solublehydrolyzed animal proteins, slightly water-soluble yeast extracts,slightly water-soluble nucleotides and combinations thereof.

Additional suitable taste potentiators include, but are not limited to,licorice glycyrrhizinates, compounds that respond to G-protein coupledreceptors (T2Rs and T1Rs), G-protein coupled receptors (T2Rs and T1Rs)and taste potentiator compositions that impart kokumi, as disclosed inU.S. Pat. No. 5,679,397 to Kuroda et al., which is incorporated in itsentirety herein by reference. “Kokumi” refers to materials that impart“mouthfulness” and “good body”. Kokumi imparting compositions may bewater-soluble, slightly water-soluble or insoluble in water.

As mentioned above, sweetener potentiators, which are a type of tastepotentiator, enhance the taste of sweetness. Exemplary sweetenerpotentiators include, but are not limited to, monoammoniumglycyrrhizinate, licorice glycyrrhizinates, citrus aurantium,alapyridaine, alapyridaine(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt,miraculin, curculin, strogin, mabinlin, gymemic acid, cynarin,glupyridaine, pyridinium-betain compounds, sugar beet extract, neotame,thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol,ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beetextract (alcoholic extract), sugarcane leaf essence (alcoholic extract),compounds that respond to G-protein coupled receptors (T2Rs and T1Rs,2-hydroxybenzoic acid (2-HB), 3-hydroxybenzoic acid (3-HB),4-hydroxybenzoic acid (4-HB), 2,3-dihydroxybenzoic acid (2,3-DHB),2,4-dihydroxybenzoic acid (2,4-DHB), 2,5-dihydroxybenzoic acid(2,5-DHB), 2,6-dihydroxybenzoic acid (2,6-DHB), 3,4-dihydroxybenzoicacid (3,4-DHB), 3,5-dihydroxybenzoic acid (3,5-DHB),2,3,4-trihydroxybenzoic acid (2,3,4-THB), 2,4,6-trihydroxybenzoic acid(2,4,6-THB), 3,4,5-trihydroxybenzoic acid (3,4,5-THB),4-hydroxyphenylacetic acid, 2-hydroxyisocaproic acid, 3-hydroxycinnamicacid, 3-aminobenzoic acid, 4-aminobenzoic acid, 4-methoxysalicylic acidand combinations thereof.

Additional taste potentiators for the enhancement of salt taste includeacidic peptides, such as those disclosed in U.S. Pat. No. 6,974,597,herein incorporated by reference. Acidic peptides include peptideshaving a larger number of acidic amino acids, such as aspartic acid andglutamic acid, than basic amino acids, such as lysine, arginine andhistidine. The acidic peptides are obtained by peptide synthesis or bysubjecting proteins to hydrolysis using endopeptidase, and if necessary,to deamidation. Suitable proteins for use in the production of theacidic peptides or the peptides obtained by subjecting a protein tohydrolysis and deamidation include plant proteins, (e.g. wheat gluten,corn protein (e.g., zein and gluten meal), soybean protein isolate),animal proteins (e.g., milk proteins such as milk casein and milk wheyprotein, muscle proteins such as meat protein and fish meat protein, eggwhite protein and collagen), and microbial proteins (e.g., microbialcell protein and polypeptides produced by microorganisms).

The sensation of warming or cooling effects may also be prolonged withthe use of a hydrophobic sweetener as described in U.S. PatentPublication No. 2003/0072842 A1, which is incorporated in its entiretyherein by reference. For example, such hydrophobic sweeteners includethose of the formulae I-XI as set forth below:

wherein X, Y and Z are selected from the group consisting of CH₂, O andS;

wherein X and Y are selected from the group consisting of S and O;

wherein X is S or O; Y is O or CH₂; Z is CH₂, SO₂ or S; R is OCH₃, OH orH; R¹ is SH or OH and R² is H or OH;

wherein X is C or S; R is OH or H and R¹ is OCH₃ or OH;

wherein R, R² and R³ are OH or H and R¹ is H or COOH;

wherein X is O or CH₂ and R is COOH or H;

wherein R is CH₃CH₂, OH, N(CH3)₂ or Cl;

Perillartine also may be added as described in U.S. Pat. No. 6,159,509,which is incorporated in its entirety herein by reference.

Any of the above-listed taste potentiators may be used alone or incombination.

Some embodiments, for instance, may include two or more tastepotentiators that act synergistically with one another. For instance, insome embodiments, a sweetener potentiator composition may be provided,which includes two or more sweetener potentiators that actsynergistically with one another. The sweetener potentiator compositionmay enhance the sweetness of products into which it is incorporated byreducing the amount of sucrose needed to provide a sweetness intensityequivalent to sucrose. The sweetness enhancing effect of the combinationof sweetener potentiators may be greater than the effect of eithercompound used individually.

More specifically, according to some embodiments, there is provided asweetener potentiator composition comprising 3-hydroxybenzoic acid(3-HB) and 2,4-dihydroxybenzoic acid (2,4-DHB) or comestible saltsthereof.

Comestible salts include acid (i.e. carboxylate) salts and/orhydroxylate salts, especially sodium, potassium, calcium, magnesium, andammonium salts and the like. Desirably, in some embodiments, thesweetener potentiator composition employs 3-HB and/or 2,4-DHB in theform of the acid, the sodium salt or the potassium salt.

Although 3-HB and 2,4-DHB have been studied individually, they have notbeen used in combination. The inventors have discovered that asurprisingly large sweetness enhancing effect is observed when bothcompounds are employed in combination with a sweetener. This effect isgreater than would be predicted by the use of either compoundindividually.

In particular, in some embodiments, sufficient amounts of 3-HB and2,4-DHB are employed in the sweetener potentiator compositions to createa sucrose equivalent value of at least about seven %, more specifically,at least about eight %.

3-HB and 2,4-DHB may be used in combination with a variety of differentsweeteners to enhance the sweetness thereof, including bulk and intensesweeteners. For example, 3-HB and 2,4-DHB may be used in combinationwith sucrose (5% solution) to provide a sucrose equivalent value of atleast about eight %. In some embodiments, 3-HB and 2,4-DHB may be usedin combination with any of the following bulk sweeteners to provide asucrose equivalent value of at least about seven %: sucrose; fructose;tagatose; maltitol; and glucose.

In some embodiments, 3-HB and 2,4-DHB may be used in combination withintense sweeteners to obtain a sucrose equivalent value of at leastabout seven %, such as, aspartame, acesulfame-K, aspartame incombination with acesulfame-K, sucralose and sucralose in combinationwith acesulfame-K. Even more specifically, in some embodiments, 3-HB and2,4-DHB may be used with the following intense sweeteners to provide asucrose equivalent value of at least about eight %: aspartame incombination with acesulfame-K; sucralose; and sucralose in combinationwith acesulfame-K.

In general, 3-HB and 2,4-DHB may be used in amounts of about 200 ppm,400 ppm or 500 ppm. 3-HB and 2,4-DHB may be incorporated into sweetenerpotentiator compositions in equal or different amounts.

In some embodiments, the sweetener potentiator composition contains 3-HBand 2,4-DHB in a ratio by weight of from 1:9 to 9:1, more specificallyfrom 2:8 to 8:2, even more specifically from 4:6 to 6:4 and mostspecifically 1:1.

The sweetener potentiator composition may contain a further sweetenerpotentiator. For instance, 3,4-dihydroxybenzoic acid (3,4-DHB) or itscomestible salt may be employed.

In accordance with some other embodiments, there is provided a sweetenerpotentiator composition including 3-hydroxybenzoic acid (3-HB) and3,4-dihydroxybenzoic acid (3,4-DHB) or comestible salts thereof.Comestible salts are described above.

The inventors have discovered that a surprisingly large sweetnessenhancing effect is observed when both 3-HB and 3,4-DHB are employed incombination with a sweetener. This effect is greater than would bepredicted by the use of either compound individually.

In particular, in some embodiments, sufficient amounts of 3-HB and3,4-DHB are employed in the sweetener potentiator compositions to createa sucrose equivalent value of at least about seven %.

3-HB and 3,4-DHB may be used in combination with a variety of differentsweeteners to enhance the sweetness thereof, including bulk and intensesweeteners.

In general, 3-HB and 3,4-DHB may be used in amounts of about 200 ppm,400 ppm or 500 ppm. 3-HB and 3,4-DHB may be incorporated into sweetenerpotentiator compositions in equal or different amounts.

In some embodiments, the sweetener potentiator composition contains 3-HBand 3,4-DHB in a ratio by weight of from 1:9 to 9:1, more specificallyfrom 2:8 to 8:2, even more specifically from 4:6 to 6:4 and mostspecifically 1:1.

In some embodiments, the sweetener potentiator composition may contain3-HB in combination with 4-methoxysalicylic acid. In some otherembodiments, the sweetener potentiator composition may contain 3,4-DHBin combination with 4-methoxysalicylic acid.

In some embodiments, the sweetener potentiator composition may beprovided as a pre-blended powder or liquid, which may be added toanother composition, whereas in other embodiments, the individualcomponents of the sweetener potentiator composition may be added toanother composition as individual ingredients.

In some embodiments, it may be desirable to control the release rate ofthe taste potentiator(s) from the compositions, as well as the overallrelease profile of the compositions themselves. Different release ratesmay be desired depending on the type of final product in which thecomposition is being incorporated and the consumption time thereof.

In some embodiments, the release rate may be based on the solubility ofthe taste potentiator(s) in water. Selection of a specific solubilitymay be used to control the release profile of the taste potentiator(s),as well as the overall composition. More specifically, tastepotentiators have varying solubilities in water. Although some of thesecomponents are water-soluble, i.e., capable of being substantially orcompletely dissolvable in water, others exhibit poor or no solubility inwater. In some embodiments, for instance, it may be desirable to selectone or more taste potentiators that have low water-solubility incombination with an active known to exhibit poor solubility in water.The highly insoluble taste potentiator thereby may last throughoutconsumption of the composition as the active substance also slowlyreleases therefrom. Alternatively, a relatively highly water-solublepotentiator may be paired with a relatively highly water-soluble activesubstance. In both of these instances, the taste potentiator and activesubstance may be selected based on solubilities such that their releaseprofiles are similar or overlap.

In other embodiments, for example, it may be desirable to select severaltaste potentiators that have different solubilities in water such thatthe potentiators may release sequentially from the composition. Anotherexample may include multiple sequentially releasing taste potentiatorswith multiple active substances also having different solubilities inwater. Numerous other combinations of taste potentiators havingdifferent solubilities also may be used to provide different releaseprofiles for the compositions. In view thereof, the solubility of thetaste potentiator(s), as well as the combination thereof with theactive(s), may be used to control and tailor the release profile of theoverall composition.

For purposes of some embodiments described herein, therefore, the term“controlled-release” means that the duration or manner of release ismanaged or modified to some degree to provide a desired release profile.More specifically, for example, controlled-release includes at least thefollowing release profiles: delayed onset of release; pulsed release;gradual release; high initial release; sustained release; sequentialrelease; and combinations thereof.

Taste potentiators and active substances having different solubilitiesand/or release profiles may be combined in numerous differentembodiments to provide compositions having many different overallrelease profiles. For example, one or more taste potentiators having anyof the following release profiles may be combined in any manner with oneor more active substances having any of the following release profiles:delayed onset of release (“DOR”); pulsed release (“PR”); gradual release(“GR”); high initial release (“HIR”); and sustained release (“SUR”).Moreover, other techniques of imparting these, as well as othercontrolled-release profiles to taste potentiators and/or activesubstances may be employed. For instance, encapsulation techniques,which are discussed in more detail below, may be used. Additionally,taste potentiator(s) and active substance(s) that are not encapsulated(sometimes referred to as “free” components) may be combined with otherforms of the components, such as encapsulated forms, to tailor therelease profile of the potentiator compositions. A sampling ofhypothetical combinations is provided in Table 1 below, wherein P₁-P₃represent different taste potentiators and A₁-A₃ represent differentactive substances. P₁-P₃ and A₁-A₃ may be used in their free and/orencapsulated forms. TABLE 1 Hypothetical Combinations P₁ P₂ P₃ A₁ A₂ A₃1 GR HIR GR HIR 2 GR HIR GR HIR 3 PR SUR GR PR SUR GR 4 PR SUR PR SUR 5HI PR HI PR 6 DOR HIR DOR HIR 7 DOR HIR DOR HIR 8 DOR PR DOR 9 SUR HIRPR 10 SUR HIR PR

Controlled-release properties also may be imparted to the compositionsdescribed herein in other manners, such as, for example, byencapsulation techniques, as mentioned above. Encapsulation may be usedto impart any of the various release profiles discussed above. In someembodiments, the taste potentiator(s) and/or active substance(s) may beencapsulated to control the rate of release of the potentiator and/oractive from the composition. For example, in some embodiments, 3-HBand/or 2,4-DHB may be used in their encapsulated forms.

For instance, some embodiments may include at least one encapsulatedtaste potentiator and at least one unencapsulated active, i.e., in itsfree form. Other embodiments may include at least one unencapsulatedtaste potentiator and at least one encapsulated active substance.Further, in some embodiments, both the taste potentiator(s) and activesubstance(s) may be encapsulated. In such embodiments, the tastepotentiator(s) and active substance(s) may be encapsulated together orseparately. In embodiments in which the taste potentiator(s) and activesubstance(s) are encapsulated separately, the material used toencapsulate the components may be the same or different. Furthermore, inany of these embodiments, more than one material may be used toencapsulate the taste potentiator(s) or the active substance(s).

In any of the embodiments mentioned above, the encapsulated form of thetaste potentiator(s) or active substance(s) may be used in combinationwith an amount of the same component in its free, i.e., unencapsulated,form. By using both the free component and the encapsulated component,the enhanced perception of the active may be provided over a longerperiod of time and/or perception of the active by a consumer may beimproved. For instance, some embodiments may include a taste potentiatorthat is encapsulated in combination with an amount of the same tastepotentiator in its unencapsulated form. Alternatively, theunencapsulated taste potentiator could be a different taste potentiatorfrom the potentiator that is encapsulated. Thereby, a mixture of twodifferent taste potentiators may be included in some embodiments, one ofwhich is encapsulated and the other in its free form. These variationsalso may be employed with respect to the active substance(s).

Encapsulation may be effected by dispersion of the components, spraydrying, spray coating, fluidized bed drying, absorption, adsorption,coacervation, complexation, or any other standard technique. In general,the taste potentiator(s) and/or active substances(s) may be encapsulatedby an encapsulant. For purposes of some embodiments described herein,the term “encapsulant” refers to a material that can fully or partiallycoat or enrobe another substance. Encapsulation is also meant to includeadsorption of a substance onto another substance and the formation ofagglomerates or conglomerates between two substances.

Any material conventionally used as an encapsulant in edible productsmay be employed. In some embodiments, for instance, it may be desirableto use an encapsulant that delays the release of the tastepotentiator(s), such as, for example, a hydrophobic encapsulant. Incontrast, in other embodiments, it may be desirable to increase the rateof release by using an encapsulant such as, for example, a hydrophilicmaterial. Moreover, more than one encapsulant may be used. For example,a taste potentiator or an active substance may be encapsulated by amixture of two or more encapsulants to tailor the rate of release.

It is believed that taste potentiators can act in conjunction withactive substances to enhance their activity. In some embodiments,therefore, it may be desirable to control the release of thepotentiator(s) such that it substantially coincides with that of theactive substance(s) included in the composition. As discussed above,some taste potentiators have rapid release rates, whereas other tastepotentiators have slower release rates. Meanwhile, some activesubstances have rapid release rates, whereas others have slower releaserates. In some embodiments, the material used to encapsulate the tastepotentiator(s) may be selected to delay or increase the release rate ofthe potentiator(s) based on the release profiles of both thepotentiator(s) and active substance(s) selected for use together in thecomposition.

More specifically, in some embodiments, the active substance(s)contained in the composition may have a slower release profile than thetaste potentiator(s) selected for use in the same composition. It may bedesirable, therefore, to delay the release of the taste potentiator(s)from the composition such that it releases substantially in conjunctionwith the active(s). The corresponding release profile may increase theeffectiveness of the taste potentiator(s) in enhancing the perception ofthe active(s) throughout consumption.

Suitable encapsulants for use in delayed release embodiments include,but are not limited to, polyvinyl acetate, polyethylene, crosslinkedpolyvinyl pyrrolidone, polymethylmethacrylate, polylactidacid,polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate,methacrylicacid-co-methylmethacrylate and combinations thereof.

In some embodiments, as mentioned above, the taste potentiator(s) may bewater-soluble. For example, the following taste potentiators arewater-soluble: neohesperidin dihydrochalcone, chlorogenic acid,alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betaincompounds, glutamates, such as monosodium glutamate and monopotassiumglutamate, neotame, thaumatin, tagatose, trehalose, salts, such assodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethylalcohol), water-soluble sugar acids, potassium chloride, sodium acidsulfate, water-soluble hydrolyzed vegetable proteins, water-solublehydrolyzed animal proteins, water-soluble yeast extracts, adenosinemonophosphate (AMP), glutathione, water-soluble nucleotides, such asinosine monophosphate, disodium inosinate, xanthosine monophosphate,guanylate monophosphate, alapyridaine(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt, sugarbeet extract (alcoholic extract), sugarcane leaf essence (alcoholicextract), curculin, strogin, mabinlin, gymnemic acid, 2-hydroxybenzoicacid (2-HB), 3-hydroxybenzoic acid (3-HB), 4-hydroxybenzoic acid (4-HB),2,3-dihydroxybenzoic acid (2,3-DHB), 2,4-dihydroxybenzoic acid(2,4-DHB), 2,5-dihydroxybenzoic acid (2,5-DHB), 2,6-dihydroxybenzoicacid (2,6-DHB), 3,4-dihydroxybenzoic acid (3,4-DHB),3,5-dihydroxybenzoic acid (3,5-DHB), 2,3,4-trihydroxybenzoic acid(2,3,4-THB), 2,4,6-trihydroxybenzoic acid (2,4,6-THB),3,4,5-trihydroxybenzoic acid (3,4,5-THB), 4-hydroxyphenylacetic acid,2-hydroxyisocaproic acid, 3-hydroxycinnamic acid, 3-aminobenzoic acid,4-aminobenzoic acid, 4-methoxysalicylic acid and combinations thereof.Due to their water-solubility, such taste potentiators may tend torelease rapidly from the compositions into which they are incorporated.As such, in some embodiments, water-soluble taste potentiators may beencapsulated by an encapsulant that delays the release of thepotentiator(s), as provided above.

In other embodiments, it may be desirable to increase the release of thetaste potentiator(s) from the composition. For instance, the tastepotentiator(s) included in the composition may have a slower releaserate than the active substance(s) selected for use in combinationtherewith. This difference in release rates may reduce the effectivenessof the taste potentiator(s). Accordingly, such taste potentiators may beencapsulated with an encapsulant that increases the rate of thepotentiator's release. Thereby, the release of the potentiator(s) andthe active(s) may substantially coincide during consumption.

Suitable encapsulants for use in increased release embodiments include,but are not limited to, cyclodextrins, sugar alcohols, starch, gumarabic, polyvinylalcohol, polyacrylic acid, gelatin, guar gum, fructoseand combinations thereof.

In some embodiments, as mentioned above, the taste potentiator(s) may besubstantially or completely insoluble in water. For example, thefollowing taste potentiators are substantially or completelywater-insoluble: citrus aurantium, vanilla oleoresin, water insolublesugar acids, water insoluble hydrolyzed vegetable proteins, waterinsoluble hydrolyzed animal proteins, water insoluble yeast extracts,insoluble nucleotides, sugarcane leaf essence and combinations thereof.Due to their poor solubility in water, such taste potentiators may tendto release slowly from the compositions. As such, in some embodiments,substantially or completely water-insoluble taste potentiators may beencapsulated by an encapsulant that increases the release of thepotentiator(s), as provided above.

In accordance with the above, the encapsulated taste potentiator mayinclude a taste potentiator and an encapsulant. The encapsulant may beselected based upon the desired release profile of the tastepotentiator. In some embodiments, the taste potentiator(s) may bepresent in amounts of about 0.01% to about 10% by weight of thecomposition, more specifically about 0.1% to about 2% by weight of thecomposition.

In some embodiments, the encapsulant may be present in amounts of about1% to about 95% by weight of the composition, more specifically about 5%to about 30% by weight of the composition.

In some embodiments, the encapsulated substance, i.e. encapsulated tastepotentiator(s) or active(s), may have a high tensile strength, such asat least about 6,500 psi. More specifically, the tensile strength may beabout 6,500 psi to about 200,000 psi. Such tensile strengths may besuitable for controlling the release of the taste potentiator(s) and/oractive substance(s) in a consistent manner over an extended period oftime. Tensile strengths of encapsulated substances are described in moredetail in U.S. Patent Publication No. 2005/0112236 A1, the contents ofwhich are incorporated by reference herein.

In some embodiments, the active substance(s) included in the potentiatorcompositions may be present in amounts of about 1% to about 95% byweight of the composition, more specifically about 5% to about 30% byweight of the composition.

The active substance(s) may be any component for which the perception isenhanced in some manner by the presence of one or more tastepotentiators. Suitable active substances include, but are not limitedto, compounds that provide flavor, sweetness, tartness, umami, kokumi,savory, saltiness, cooling, warmth or tingling. Other suitable activesinclude oral care agents, nutraceutical actives and pharmaceuticalactives. Combinations of active substances also may be employed.

Compounds that provide flavor (flavorings or flavor agents), which maybe used include those flavors known to the skilled artisan, such asnatural and artificial flavors. These flavorings may be chosen fromsynthetic flavor oils and flavoring aromatics and/or oils, oleoresinsand extracts derived from plants, leaves, flowers, fruits, and so forth,and combinations thereof. Nonlimiting representative flavor oils includespearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate),peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil,eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oilof sage, mace, oil of bitter almonds, and cassia oil. Also usefulflavorings are artificial, natural and synthetic fruit flavors such asvanilla, and citrus oils including lemon, orange, lime, grapefruit,yazu, sudachi, and fruit essences including apple, pear, peach, grape,blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon,apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry,tropical fruit, mango, mangosteen, pomegranate, papaya and so forth.Other potential flavors include a milk flavor, a butter flavor, a cheeseflavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea orcoffee flavors, such as a green tea flavor, a oolong tea flavor, a teaflavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mintflavors, such as a peppermint flavor, a spearmint flavor, and a Japanesemint flavor; spicy flavors, such as an asafetida flavor, an ajowanflavor, an anise flavor, an angelica flavor, a fennel flavor, anallspice flavor, a cinnamon flavor, a camomile flavor, a mustard flavor,a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, apepper flavor, a coriander flavor, a sassafras flavor, a savory flavor,a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, aginger flavor, a star anise flavor, a horseradish flavor, a thymeflavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmegflavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleafflavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors,such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, agin flavor, and a liqueur flavor; floral flavors; and vegetable flavors,such as an onion flavor, a garlic flavor, a cabbage flavor, a carrotflavor, a celery flavor, mushroom flavor, and a tomato flavor. Theseflavoring agents may be used in liquid or solid form and may be usedindividually or in admixture. Commonly used flavors include mints suchas peppermint, menthol, spearmint, artificial vanilla, cinnamonderivatives, and various fruit flavors, whether employed individually orin admixture. Flavors may also provide breath freshening properties,particularly the mint flavors when used in combination with coolingagents.

Other useful flavorings include aldehydes and esters such as cinnamylacetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate,eugenyl formate, p-methylamisol, and so forth may be used. Generally anyflavoring or food additive such as those described in Chemicals Used inFood Processing, publication 1274, pages 63-258, by the National Academyof Sciences, may be used. This publication is incorporated herein byreference.

Further examples of aldehyde flavorings include but are not limited toacetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde(licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e.,alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime),decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope,i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amylcinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese),valeraldehyde (butter, cheese), citronellal (modifies, many types),decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9(citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde(berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde(cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal,i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and2-dodecenal (citrus, mandarin), cherry, grape, strawberry shortcake, andmixtures thereof.

In some embodiments, the flavor agent may be employed in either liquidform and/or dried form. When employed in the latter form, suitabledrying means such as spray drying the oil may be used. Alternatively,the flavor agent may be absorbed onto water soluble materials, such ascellulose, starch, sugar, maltodextrin, gum arabic and so forth or maybe encapsulated. The actual techniques for preparing such dried formsare well-known.

In some embodiments, the flavor agents may be used in many distinctphysical forms well-known in the art to provide an initial burst offlavor and/or a prolonged sensation of flavor. Without being limitedthereto, such physical forms include free forms, such as spray dried,powdered, beaded forms, encapsulated forms, and mixtures thereof.

Compounds that provide sweetness (sweeteners or sweetening agents) mayinclude bulk sweeteners such as sugars, sugarless bulk sweeteners, orthe like, or mixtures thereof.

Suitable sugar sweeteners generally include mono-saccharides,di-saccharides and poly-saccharides such as but not limited to, sucrose(sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, lactose,mannose, galactose, fructose (levulose), invert sugar, fructo oligosaccharide syrups, partially hydrolyzed starch, corn syrup solids andmixtures thereof.

Suitable sugarless bulk sweeteners include sugar alcohols (or polyols)such as, but not limited to, sorbitol, xylitol, mannitol, galactitol,maltitol, hydrogenated isomaltulose (ISOMALT), lactitol, erythritol,hydrogenated starch hydrolysate, stevia and mixtures thereof.

Suitable hydrogenated starch hydrolysates include those disclosed inU.S. Pat. No. 4,279,931 and various hydrogenated glucose syrups and/orpowders which contain sorbitol, maltitol, hydrogenated disaccharides,hydrogenated higher polysaccharides, or mixtures thereof. Hydrogenatedstarch hydrolysates are primarily prepared by the controlled catalytichydrogenation of corn syrups. The resulting hydrogenated starchhydrolysates are mixtures of monomeric, dimeric, and polymericsaccharides. The ratios of these different saccharides give differenthydrogenated starch hydrolysates different properties. Mixtures ofhydrogenated starch hydrolysates, such as LYCASIN®, a commerciallyavailable product manufactured by Roquette Freres of France, andHYSTAR®, a commercially available product manufactured by SPI Polyols,Inc. of New Castle, Del., are also useful.

In some embodiments, high-intensity sweeteners may be used. Withoutbeing limited to particular sweeteners, representative categories andexamples include:

(a) water-soluble sweetening agents such as dihydrochalcones, monellin,stevia, steviosides, rebaudioside A, glycyrrhizin, dihydroflavenol, andsugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritoland L-aminodicarboxylic acid aminoalkenoic acid ester amides, such asthose disclosed in U.S. Pat. No. 4,619,834, which disclosure isincorporated herein by reference, and mixtures thereof;

(b) water-soluble artificial sweeteners such as soluble saccharin salts,i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium,ammonium or calcium salt of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide(Acesulfame-K), the free acid form of saccharin, and mixtures thereof;

(c) dipeptide based sweeteners, such as L-aspartic acid derivedsweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame)and materials described in U.S. Pat. No. 3,492,131,L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate (Alitame), N-[N-(3,3-dimethylbutyl)-L-aspartyl]-L-phenylalanine1-methyl ester (Neotame), methyl esters of L-aspartyl-L-phenylglycerineand L-aspartyl-L-2,5-dihydrophenyl-glycine,L-aspartyl-2,5-dihydro-L-phenylalanine;L-aspartyl-L-(1-cyclohexen)-alanine, and mixtures thereof;

(d) water-soluble sweeteners derived from naturally occurringwater-soluble sweeteners, such as chlorinated derivatives of ordinarysugar (sucrose), e.g., chlorodeoxysugar derivatives such as derivativesof chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example,under the product designation of Sucralose; examples ofchlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include butare not limited to: 1-chloro-1′-deoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or4-chloro-4-deoxygalactosucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside,or 4,1′-dichloro-4,1′-dideoxygalactosucrose; 1′,6′-dichloro1′,6′-dideoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructoftranoside,or 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside,or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose;6,1′,6′-trichloro-6,1′,6′-trideoxysucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,6,1′,6′-tetrachloro4,6,1′,6′-tetradeoxygalacto-sucrose; and4,6,1′,6′-tetradeoxy-sucrose, and mixtures thereof;

(e) protein based sweeteners such as thaumaoccous danielli (Thaumatin Iand II) and talin;

(f) the sweetener monatin(2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and itsderivatives; and

(g) the sweetener Lo han guo (sometimes also referred to as “Lo hankuo”).

The intense sweetening agents may be used in many distinct physicalforms well-known in the art to provide an initial burst of sweetnessand/or a prolonged sensation of sweetness. Without being limitedthereto, such physical forms include free forms, such as spray dried,powdered, beaded forms, encapsulated forms, and mixtures thereof.

Compounds that provide tartness may include acidulants, such as aceticacid, adipic acid, ascorbic acid, butyric acid, citric acid, formicacid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malicacid, oxalic acid, succinic acid, tartaric acid and mixtures thereof.

Compounds that provide umami or savory flavor may include monosodiumglutamate (MSG), glutamic acid, glutamates, aspartate, free amino acids,IMP (disodium 5′-inosine monophosphate) and GMP (disodium 5′-guanosinemonophosphate), compounds that stimulate T1R1 and T1R3 receptors,mushroom flavor, fermented fish flavor, and muscle flavors, such asbeef, chicken, pork, ostrich, venison and buffalo.

Substances that impart kokumi may include a mixture selected from: (1)gelatin and tropomyosin and/or tropomyosin peptides; (2) gelatin andparamyosin; and (3) troponin and tropomyosin and/or tropomyosinpeptides, as disclosed in U.S. Pat. No. 5,679,397 to Kuroda et al.,referred to above.

Compounds that provide saltiness may include conventional salts, such assodium chloride, calcium chloride, potassium chloride, 1-lysine andcombinations thereof.

Compounds that provide a cooling sensation may include physiologicalcooling agents. A variety of well known cooling agents may be employed.For example, among the useful cooling agents are included xylitol,erythritol, dextrose, sorbitol, menthane, menthone, ketals, menthoneketals, menthone glycerol ketals, substituted p-menthanes, acycliccarboxamides, mono menthyl glutarate, substituted cyclohexanamides,substituted cyclohexane carboxamides, substituted ureas andsulfonamides, substituted menthanols, hydroxymethyl and hydroxymethylderivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylicacids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthylsalicylate, N,2,3-trimethyl-2-isopropyl butanamide (WS-23),N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol,3-(1-menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol,p-menthane-2,3-diol, p-menthane-3,8-diol,6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthylsuccinate and its alkaline earth metal salts, trimethylcyclohexanol,N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil,peppermint oil, 3-(1-menthoxy)ethan-1-ol, 3-(1-menthoxy)propan-1-ol,3-(1-menthoxy)butan-1-ol, 1-menthylacetic acid N-ethylamide,1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate,N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6nonadienamide, N,N-dimethyl menthyl succinamide, substitutedp-menthanes, substituted p-menthane-carboxamides,2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals,hereinafter “isopregol”); menthone glycerol ketals (FEMA 3807, tradenameFRESCOLAT® type MGA); 3-1-menthoxypropane-1,2-diol (from Takasago, FEMA3784); and menthyl lactate; (from Haarman & Reimer, FEMA 3748, tradenameFRESCOLAT® type ML), WS-30, WS-14, Eucalyptus extract(p-Mehtha-3,8-Diol), Menthol (its natural or synthetic derivatives),Menthol PG carbonate, Menthol EG carbonate, Menthol glyceryl ether,N-tertbutyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acidglycerol ester, Methyl-2-isopryl-bicyclo(2.2.1), Heptane-2-carboxamide;and Menthol methyl ether, and menthyl pyrrolidone carboxylate amongothers. These and other suitable cooling agents are further described inthe following U.S. patents, all of which are incorporated in theirentirety by reference hereto: U.S. Pat. Nos. 4,230,688; 4,032,661;4,459,425; 4,136,163; 5,266,592; 6,627,233.

Compounds that provide warmth (warming agents) may be selected from awide variety of compounds known to provide the sensory signal of warmingto the individual user. These compounds offer the perceived sensation ofwarmth, particularly in the oral cavity, and often enhance theperception of flavors, sweeteners and other organoleptic components.Useful warming agents include those having at least one allyl vinylcomponent, which may bind to oral receptors. Examples of suitablewarming agents include, but are not limited to: vanillyl alcoholn-butylether (TK-1000, supplied by Takasago Perfumery Company Ltd.,Tokyo, Japan); vanillyl alcohol n-propylether; vanillyl alcoholisopropylether; vanillyl alcohol isobutylether; vanillyl alcoholn-aminoether; vanillyl alcohol isoamylether; vanillyl alcoholn-hexylether; vanillyl alcohol methylether; vanillyl alcohol ethylether;gingerol; shogaol; paradol; zingerone; capsaicin; dihydrocapsaicin;nordihydrocapsaicin; homocapsaicin; homodihydrocapsaicin; ethanol;isopropyl alcohol; iso-amylalcohol; benzyl alcohol; glycerine;chloroform; eugenol; cinnamon oil; cinnamic aldehyde; phosphatederivatives thereof; and combinations thereof.

Compounds that provide a tingling sensation also are known and referredto as “tingling agents.” Tingling agents may be employed to provide atingling, stinging or numbing sensation to the user. Tingling agentsinclude, but are not limited to: Jambu Oleoresin or para cress(Spilanthes sp.), in which the active ingredient is Spilanthol; Japanesepepper extract (Zanthoxylum peperitum), including the ingredients knownas Saanshool-I; Saanshool-II and Sanshoamide; black pepper extract(piper nigrum), including the active ingredients chavicine and piperine;Echinacea extract; Northern Prickly Ash extract; and red pepperoleoresin. In some embodiments, alkylamides extracted from materialssuch as jambu or sanshool may be included. Additionally, in someembodiments, a sensation is created due to effervescence. Sucheffervescence is created by combining an alkaline material with anacidic material, either or both of which may be encapsulated. In someembodiments, an alkaline material may include alkali metal carbonates,alkali metal bicarbonates, alkaline earth metal carbonates, alkalineearth metal bicarbonates and mixtures thereof. In some embodiments, anacidic material may include acetic acid, adipic acid, ascorbic acid,butyric acid, citric acid, formic acid, fumaric acid, glyconic acid,lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid,tartaric acid and combinations thereof. Examples of “tingling” typesensates can be found in U.S. Pat. No. 6,780,443, the entire contents ofwhich are incorporated herein by reference for all purposes. Tinglingagents are described in U.S. Pat. No. 6,780,443 to Nakatsu et al., U.S.Pat. No. 5,407,665 to McLaughlin et al., U.S. Pat. No. 6,159,509 toJohnson et al. and U.S. Pat. No. 5,545,424 to Nakatsu et al., each ofwhich is incorporated by reference herein in its entirety.

Oral care agents that may be used include those actives known to theskilled artisan, such as, but not limited to, surfactants, breathfreshening agents, anti-microbial agents, antibacterial agents,anti-calculus agents, anti-plaque agents, oral malodor control agents,fluoride compounds, quaternary ammonium compounds, remineralizationagents and combinations thereof.

Suitable surfactants include, but are not limited to, salts of fattyacids selected from the group consisting of C₈-C₂₄, palmitoleic acid,oleic acid, eleosteric acid, butyric acid, caproic acid, caprylic acid,capric acid, lauric acid, myristic acid, palmitic acid, stearic acid,ricinoleic acid, arachidic acid, behenic acid, lignoceric acid, ceroticacid, sulfated butyl oleate, medium and long chain fatty acid esters,sodium oleate, salts of fumaric acid, potassium glomate, organic acidesters of mono- and diglycerides, stearyl monoglyceridyl citrate,succistearin, dioctyl sodium sulfosuccinate, glycerol tristearate,lecithin, hydroxylated lecithin, sodium lauryl sulfate, acetylatedmonoglycerides, succinylated monoglycerides, monoglyceride citrate,ethoxylated mono- and diglycerides, sorbitan monostearate, calciumstearyl-2-lactylate, sodium stearyl lactylate, lactylated fatty acidesters of glycerol and propylene glycerol, glycerol-lactoesters ofC₈-C₂₄ fatty acids, polyglycerol esters of C₈-C₂₄ fatty acids, propyleneglycol alginate, sucrose C₈-C₂₄ fatty acid esters, diacetyl tartaric andcitric acid esters of mono- and diglycerides, triacetin, sarcosinatesurfactants, isethionate surfactants, tautate surfactants, pluronics,polyethylene oxide condensates of alkyl phenols, products derived fromthe condensation of ethylene oxide with the reaction product ofpropylene oxide and ethylene diamine, ethylene oxide condensates ofaliphatic alcohols, long chain tertiary amine oxides, long chaintertiary phosphine oxides, long chain dialkyl sulfoxides, andcombinations thereof.

Suitable antibacterial agents include, but are not limited to,chlorhexidine, alexidine, quaternary ammonium salts, benzethoniumchloride, cetyl pyridinium chloride,2,4,4′-trichloro-2′-hydroxy-diphenyl ether (triclosan) and combinationsthereof.

Suitable fluoride compounds include, but are not limited to, sodiumfluoride, sodium monofluorophosphate, stannous fluoride and combinationsthereof.

Suitable anti-calculus agents include, but are not limited to,pyrophosphates, triphosphates, polyphosphates, polyphosphonates,dialkali metal pyrophosphate salt, tetra alkali polyphosphate salt,tetrasodium pyrophosphate, tetrapotassium pyrophosphate, sodiumtripolyphosphate and combinations thereof.

Suitable anti-microbial agents include, but are not limited to,cetylpyridinium chloride, zinc compounds, copper compounds andcombinations thereof.

Suitable remineralization agents include, but are not limited to caseinphosphopeptide-amorphous calcium phosphate, caseinphosphoprotein-calcium phosphate complex, caseinphosphopeptide-stabilized calcium phosphate, and combinations thereof.

Other oral care actives known to those skilled in the art are consideredwell within the scope of the present invention.

Pharmaceutical actives include drugs or medicaments, breath fresheners,vitamins and other dietary supplements, minerals, caffeine, nicotine,fruit juices, and the like, and mixtures thereof. Examples of usefuldrugs include ace-inhibitors, antianginal drugs, anti-arrhythmias,anti-asthmatics, anti-cholesterolemics, analgesics, anesthetics,anti-convulsants, anti-depressants, anti-diabetic agents, anti-diarrheapreparations, antidotes, anti-histamines, anti-hypertensive drugs,anti-inflammatory agents, anti-lipid agents, anti-manics,anti-nauseants, anti-stroke agents, anti-thyroid preparations,anti-tumor drugs, anti-viral agents, acne drugs, alkaloids, amino acidpreparations, anti-tussives, anti-uricemic drugs, anti-viral drugs,anabolic preparations, systemic and non-systemic anti-infective agents,anti-neoplastics, anti-parkinsonian agents, anti-rheumatic agents,appetite stimulants, biological response modifiers, blood modifiers,bone metabolism regulators, cardiovascular agents, central nervoussystem stimulates, cholinesterase inhibitors, contraceptives,decongestants, dietary supplements, dopamine receptor agonists,endometriosis management agents, enzymes, erectile dysfunction therapiessuch as sildenafil citrate, which is currently marketed as Viagra®,fertility agents, gastrointestinal agents, homeopathic remedies,hormones, hypercalcemia and hypocalcemia management agents,immunomodulators, immunosuppressives, migraine preparations, motionsickness treatments, muscle relaxants, obesity management agents,osteoporosis preparations, oxytocics, parasympatholytics,parasympathomimetics, prostaglandins, psychotherapeutic agents,respiratory agents, sedatives, smoking cessation aids such asbromocryptine or nicotine, sympatholytics, tremor preparations, urinarytract agents, vasodilators, laxatives, antacids, ion exchange resins,anti-pyretics, appetite suppressants, expectorants, anti-anxiety agents,anti-ulcer agents, anti-inflammatory substances, coronary dilators,cerebral dilators, peripheral vasodilators, psycho-tropics, stimulants,anti-hypertensive drugs, vasoconstrictors, migraine treatments,antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs,anti-coagulants, anti-thrombotic drugs, hypnotics, anti-emetics,anti-nauseants, anti-convulsants, neuromuscular drugs, hyper- andhypo-glycemic agents, thyroid and anti-thyroid preparations, diuretics,anti-spasmodics, terine relaxants, anti-obesity drugs, erythropoieticdrugs, anti-asthmatics, cough suppressants, mucolytics, DNA and geneticmodifying drugs, and combinations thereof.

In some embodiments, a mixture of at least one active substance and atleast one taste potentiator is encapsulated, rather than encapsulatingthe taste potentiator or the active substance alone. Similar to above,the encapsulant may be selected to delay or increase the rate of releaseof the mixture of components. Any of the encapsulants described abovemay be employed.

For example, in some embodiments, the active substance(s) may be atleast one intense sweetener. The intense sweetener(s) may be mixed withat least one taste potentiator, which is selected to increase the sweettaste of the intense sweetener(s). This mixture of components may thenbe encapsulated. Examples of suitable intense sweeteners include, butare not limited to, neotame, aspartame, Acesulfame-K, sucralose,saccharin and combinations thereof.

In embodiments including an encapsulated mixture of active(s) andpotentiator(s), the active substance(s) may be present in amounts ofabout 1% to about 95% by weight of the composition, more specificallyabout 5% to about 30% by weight. The taste potentiator(s) may be presentin amounts of about 0.01% to about 12% by weight of the composition,more specifically about 0.1% to about 5% by weight. The encapsulant maybe present in amounts of about 1% to about 95% by weight of thecomposition, more specifically about 10% to about 60% by weight.

As mentioned above, some embodiments may include a mixture of at leastone encapsulated taste potentiator and at least one taste potentiator inits free form. The encapsulated and unencapsulated taste potentiatorsmay be the same or different. The encapsulated taste potentiator(s) maybe encapsulated by any of the materials described above. The mixture ofencapsulated and unencapsulated taste potentiators may be combined withone or more active substances to provide a potentiator composition.

Some other embodiments provide compositions that modulate the activityof taste receptor cells in a mammal. Such compositions may include atleast one active substance and at least one taste potentiator, asdescribed above. These components may be encapsulated or unencapsulated,also as described above. The taste potentiator(s) may modulate theactivity of taste receptor cells upon consumption of the composition.More specifically, taste is perceived through sensory cells located inthe taste buds. Different signaling mechanisms sense the primary tastesof salty, sour, sweet, bitter and umami. Eventually a nerve impulse istriggered in the brain that is sensed as one of these primary tastes.

Taste potentiators function by modulating the activity of taste receptorcells at some point in this taste signaling pathway. For instance, insome cases, taste potentiators may bind to taste receptors, such as, forexample, sweet taste receptors, which thereby enhances the perception ofthe sweet taste. In other embodiments, for example, taste potentiatorsmay block taste receptors, such as, for example bitter receptors, whichsuppresses the perception of a bitter taste and thereby enhances theperception of a sweet taste. Taste potentiator(s), therefore, modulatethe activity of taste receptor cells in mammals, which thereby enhancesthe perception of a given taste. This activity may enhance theperception of an active substance contained in the composition whenconsumed in conjunction with a taste potentiator.

Beverage Compositions

In some embodiments, the potentiator compositions may reside in abeverage composition including at least one active substance and atleast one taste potentiator. Beverages suitable for use herein include,for example, soft or carbonated drinks, juice-based drinks, milk-baseddrinks, beverages made from brewed components such as teas and coffees,beverage mixes, beverage concentrates, powdered beverages, beveragesyrups, frozen beverages, gel beverages, alcoholic beverages, and thelike.

The beverages may include any of the potentiator compositions describedherein. In general, the potentiator compositions are present in thebeverage compositions in amounts of about 0.001% to about 0.100%, morespecifically about 0.02% to about 0.08%, and even more specificallyabout 0.04% to about 0.06% by weight of the beverage composition.

In some embodiments, the potentiator composition incorporated into thebeverage composition may be a sweetener potentiator compositionincluding 3-HB and/or 2,4-DHB. As mentioned above, 3-HB and 2,4-DHB actsynergistically with one another to enhance the sweetness of beveragesinto which the potentiators are incorporated.

The concentration of 3-HB, as calculated in the form of the free acid,generally may be up to 1500 ppm in the beverage product, morespecifically in the range from 100 to 1500 ppm, even more specificallyin the range from 200 to 1000 ppm, yet more specifically in the rangefrom 300 to 800 ppm and most specifically in the range from 400 to 600ppm.

The concentration of 2,4-DHB, as calculated in the form of the freeacid, generally may be up to 1500 ppm in the beverage product, morespecifically in the range from 100 to 1500 ppm, even more specificallyin the range from 200 to 1000 ppm, yet more specifically in the rangefrom 300 to 800 ppm and most specifically in the range from 400 to 600ppm.

In general, the combined concentration of 3-HB and 2,4-DHB may be nomore than 1500 ppm.

Some beverage embodiments may include a sweetener potentiatorcomposition including 3-HB and 3,4-DHB. As mentioned above, 3-HB and3,4-DHB act synergistically with one another to enhance the sweetness ofbeverages into which the potentiators are incorporated.

As discussed above, the concentration of 3-HB, as calculated in the formof the free acid, generally may be up to 1500 ppm in the beverageproduct, more specifically in the range from 100 to 1500 ppm, even morespecifically in the range from 200 to 1000 ppm, yet more specifically inthe range from 300 to 800 ppm and most specifically in the range from400 to 600 ppm.

The concentration of 3,4-DHB, as calculated in the form of the freeacid, generally may be up to 1500 ppm in the beverage product, morespecifically in the range from 100 to 1500 ppm, even more specificallyin the range from 200 to 1000 ppm, yet more specifically in the rangefrom 300 to 800 ppm and most specifically in the range from 400 to 600ppm.

In general, the combined concentration of 3-HB and 3,4-DHB may be nomore than 1500 ppm.

Of course, the required concentrations will depend upon the nature ofthe beverage to be sweetened, the level of sweetness required, thenature of the sweetener(s) in the product and the degree of enhancementrequired.

In some embodiments, some or all of the active and/or the tastepotentiator may be employed in a free form (e.g., unencapsulated).Alternatively, the beverage composition may include some or all of theactive and/or the taste potentiator in an encapsulated form. As afurther alternative, the beverage composition may include some of theactive and/or the taste potentiator in a free form and some of theactive and/or the taste potentiator in an encapsulated form. In someembodiments, the beverage composition may include two or morepotentiator compositions.

Juice-Based Compositions

Juice-based compositions generally contain a juice component obtainedfrom fruit or vegetable. The juice component can be used in any formsuch as a juice form, a concentrate, an extract, a powder, or the like.

Suitable juices include, for example, citrus juice, non-citrus juice, ormixtures thereof, which are known for use in beverages. Examples of suchjuices include, non-citrus juices such as apple juice, grape juice, pearjuice, nectarine juice, currant juice, raspberry juice, gooseberryjuice, blackberry juice, blueberry juice, strawberry juice,custard-apple juice, pomegranate juice, guava juice, kiwi juice, mangojuice, papaya juice, watermelon juice, cantaloupe juice, cherry juice,cranberry juice, peach juice, apricot juice, plum juice, and pineapplejuice; citrus juices such as orange juice, lemon juice, lime juice,grapefruit juice, and tangerine juice; and vegetable juice such ascarrot juice and tomato juice; or a combination comprising at least oneof the foregoing juices.

Unless otherwise indicated, juice as used can include fruit or vegetableliquids containing a percentage of solids derived from the fruit orvegetable, for example pulp, seeds, skins, fibers, and the like, andpectin, which is naturally occurring in the fruit or vegetable. Theamount of solids in the juice can be about 1 to about 75 wt %,specifically about 5 to about 60 wt %, more specifically about 10 toabout 45 wt %, and yet more specifically about 15 to about 30 wt % eachbased on the total weight of the juice. Higher concentrations of solidscan be found in juice concentrates, purees, and the like.

The amount of juice component present in the juice-based compositiongenerally can be about 0.1 wt % to about 95 wt % based on the totalweight of the composition, specifically about 5 wt % to about 75 wt %,and more specifically about 10 wt % to about 50 wt % each based on thetotal weight of the composition. Amounts may vary depending upon whetherthe composition is a concentrate or a ready to drink beverage, forexample. The remaining components in the juice-based composition can beadded water or other suitable liquid, a sweetening agent, a flavoringagent, or other additives as described herein.

The juice-based composition can be non-carbonated or carbonated.

In one embodiment, the juice-based composition is fortified withsolubilized calcium in the form of calcium carbonate, calcium oxide, orcalcium hydroxide, for example. A food-grade acid is added to thecalcium fortified juice-based composition to improve the solubility ofcalcium. Exemplary food-grade acids suitable for use in the juice-basedcomposition are further discussed herein, specifically citric acid,malic acid, or a combination comprising at least one of the foregoingfood-grade acids.

In some embodiments, the juice-based composition can be formed from afruit or vegetable using a hot break or cold break process. In bothprocesses, the fruit or vegetable is macerated and passed throughconventional equipment to separate out seeds, skins and other undesiredsolids. The composition is then concentrated by conventional techniques.In hot break processes, the fruit or vegetable is typically heatedduring maceration or immediately thereafter to deactivate enzymes thatmay degrade the product and decrease the viscosity of the product. Incold break processes, the fruit or vegetable typically are processed atlower temperatures than hot break. A hot break process accordingly mayprovide a thicker product than those produced by a cold break process.

In one embodiment, the juice-based composition is pasteurized to destroyunwanted microorganisms. Suitable pasteurization conditions ofjuice-based compositions can be selected by one of ordinary skill in theart without undue experimentation using the guidelines provided. Anexemplary pasteurization process to sterilize the juice-basedcomposition is by heating the composition to about 60 to about 80° C.for about 6 to about 15 minutes in an aseptic environment.

In another embodiment, the juice-based composition is filled into abeverage container and then subjected to pasteurization conditions.Alternatively, the composition is hot-filled into a beverage containerat temperatures sufficient to sterilize the composition in thecontainer.

In another embodiment, the juice-based composition can contain apreservative allowing the composition to be cold-filled into a beveragecontainer without the need for pasteurization. Specifically, thepreservatives can be added to lower the pH level of the beverage to pHof about 3 to about 4.5. Suitable preservatives are discussed in detailherein.

Milk-Based Compositions

Milk-based compositions generally contain a dairy component which cancontain varying amounts of milk proteins (e.g., casein, whey protein,and the like), fats, lactose, and water. Exemplary dairy componentsinclude yogurt, cream, whole milk, low or reduced fat milk, skim milk,milk solids, condensed milk, or a combination comprising at least one ofthe foregoing dairy components.

In some embodiments, non-dairy components may replace part or all of thedairy components in the milk-based composition. Suitable non-dairycomponents include soy milk, almond milk, coconut milk, rice milk, andthe like, or a combination comprising at least one of the foregoing.

Stabilizers can be added to the milk-based composition to preventprecipitation. Exemplary stabilizers include hydrocolloids such aspectin, propylene glycol alginate, and the like, as well as thestabilizers described further herein.

The amount of milk proteins in a milk-based beverage composition can beabout 0.1% to about 10% by weight based on the total weight of themilk-based beverage composition, specifically about 0.5% to about 5% byweight, and more specifically about 1.0% to about 4% by weight.

The milk-based composition can contain a sweetening agent, coloringagent, or other additives as disclosed herein. The milk-basedcomposition can be non-carbonated or carbonated.

In some embodiments, the milk-based beverage is lactose free.

The process for preparing milk-based beverage compositions generallyincludes mixing and emulsifying a dairy component or non-dairy componentwith an emulsifier to form an emulsified component. The emulsifiedcomponent can be pasteurized, cooled, and blended with a secondcomponent, which can contain a flavoring agent, a sweetening agent,other additives, or water or other suitable liquid to form a beveragecomposition. The blending can be performed under aseptic conditions toensure product integrity.

Suitable conditions for the pasteurization of milk-base compositions canbe selected by one of ordinary skill in the art without undueexperimentation using the guidelines provided. An exemplarypasteurization process to sterilize the emulsified component or otherdairy component can be effected at temperatures of about 130 to about140° C. for about 30 seconds to about 2 minutes in an asepticenvironment. Alternatively, the pasteurization can be performed at about115 to about 125° C. for about 20 to about 30 minutes in an asepticenvironment.

In another embodiment, the milk-based composition is filled into abeverage container and then subjected to the pasteurization conditions.

Alcoholic Compositions

The compositions described herein may further comprise an alcoholiccomposition. Examples of suitable alcoholic compositions include beer,spirit, liqueur, wine, or a combination comprising at least one of theforegoing. In some embodiments, the level of alcohol, as measured by theamount of ethanol contained in the beverage composition can be about 0.5vol % to about 20 vol % based on the total volume of the beveragecomposition.

Carbonated Compositions

A carbonated beverage composition typically contains about 0.1 to about5.0 volumes of gas or gasses, typically carbon dioxide, per volume ofthe beverage composition. The carbonation can be effected by forcefulintroduction of the gas under pressure to the beverage composition.Cooling the beverage composition allows for greater amounts of carbondioxide to be solubilized by the beverage composition. Carbonation canbe used to enhancing the flavor, sweetness, taste, and mouth-feel of thecomposition. Additionally, carbonation lowers the pH of the composition.

In one embodiment, the carbonation can be added to the finished,noncarbonated beverage composition, which contains all of the desiredbeverage components.

In another embodiment, the carbonation is added to a desired volume ofwater to form a carbonated water. The carbonated water can then becombined with a composition such as a beverage concentrate or beveragesyrup to produce the finished carbonated beverage composition.

Once the carbonated beverage composition has been prepared, thecarbonated beverage composition can be packaged in containers and sealedusing methods, packaging, and equipment selected by those of ordinaryskill in the art without undue experimentation.

In some embodiments, carbonation can be added at the point ofconsumption. For example, in a restaurant or convenience store, afountain beverage consisting of a beverage syrup and a source ofcarbonation is prepared for imminent consumer consumption.

Frozen Compositions

A “frozen beverage composition” as used herein includes a beveragecomposition having ice crystals suspended therein to provide a viscous,yet drinkable beverage. The consistency of the frozen beveragecomposition allows it to have a “slushy” or “spoonable” consistency. Theice crystals can be present in the frozen beverage composition in anamount of about 20 to about 90 wt %, specifically about 30 to about 70wt %, and yet more specifically about 40 to about 50 wt % ice solidseach based on the total weight of the frozen beverage composition.

Due to the lower temperature of the frozen beverage composition comparedwith other beverages, choice in the amount of flavoring agent and/orsweetening agent can be different. Suitable amounts of flavoring agentand sweetening agent can be selected by one of ordinary skill in the artwithout undue experimentation.

The frozen beverage composition can contain a buffering salt, which aidsin lowering the freezing point of the beverage composition and tomaintain the “slushy” texture. Suitable buffering salts include sodium,potassium, and calcium salts of citric acid or phosphoric acid: sodiumcitrate, potassium citrate, disodium phosphate, dipostassium phosphate,monocalcium phosphate, tricalcium phosphate, or a combination comprisingat least one of the foregoing buffering salts.

Gel Compositions

A “gel beverage composition” as used herein includes a beveragecomposition having a thickening agent to provide a viscous, yetdrinkable beverage. The consistency of the gel beverage compositionallows it to have a “semi-solid” or “spoonable” consistency. Thickeningagents (sometimes referred to as hydrocollids) can include, but are notlimited to natural and synthetic gums, for example locust bean gum, guargum, gellan gum, xanthan gum, gum ghatti, modified gum ghatti,tragacanth gum, carrageenan, and the like; natural and modifiedstarches, for example pregelatinized starch (corn, wheat, tapioca),pregelatinized high amylose-content starch, pregelatinized hydrolyzedstarches (maltodextrins, corn syrup solids), chemically modifiedstarches such as pregelatinized substituted starches (e.g., octenylsuccinate), and the like; cellulose derivatives, for examplecarboxymethylcellulose, sodium carboxymethylcellulose, and the like;polydextrose; whey or whey protein concentrate; pectin; gelatin; or acombination comprising at least one of the foregoing thickening agents.

Due to the textural difference of the gel beverage composition comparedwith other beverages, choice in the amount of flavoring agent and/orsweetening agent can be different. Suitable amounts of flavoring agentand sweetening agent can be selected by one of ordinary skill in the artwithout undue experimentation.

Any of the beverage compositions described herein may include flavorsand sweeteners, as described above, and a variety of optional additives.For instance, in some embodiments, the beverage composition may includeadditive sweeteners, such as Lo han guo, stevia, monatin, or the like,or combinations thereof. In some embodiments, the composition mayinclude optional additives such as antioxidants, amino acids, caffeine,coloring agents (“colorants”, “colorings”), emulsifiers, flavorpotentiators, food-grade acids, minerals, micronutrients, plantextracts, phytochemicals (“phytonutrients”), preservatives, saltsincluding buffering salts, stabilizers, thickening agents, medicaments,vitamins, or a combination comprising at least one of the foregoingadditives. Those of ordinary skill in the art will appreciate thatcertain additives may meet the definition or function according to morethan one of the above-listed additive categories.

Suitable salts for use in the composition include, alkali or alkalineearth metal chlorides, glutamates, and the like. For example, monosodiumglutamate, potassium chloride, sodium chloride, or a combinationcomprising at least one of the foregoing salts. The salts can be addedto the beverage as a flavor potentiator as previously described.

Suitable food-grade acids for use in the composition include, forexample, acetic acid, adipic acid, ascorbic acid, butyric acid, citricacid, formic acid, fumaric acid, glyconic acid, lactic acid, malic acid,phosphoric acid, oxalic acid, succinic acid, tartaric acid, or acombination comprising at least one of the foregoing food-grade acids.The food-grade acid can be added as acidulant to control the pH of thebeverage and also to provide some preservative properties; or tostabilize the beverage.

The pH of the beverage may also be modified by the addition offood-grade compounds such as ammonium hydroxide, sodium carbonate,potassium carbonate, sodium bicarbonate, and the like, or a combinationcomprising at least one of the foregoing. Additionally, the pH of thebeverage can be adjusted by the addition of carbon dioxide.

In some embodiments, the tartness of the beverage may be varied byselecting and combining acids to provide a desired tartness perception.Some factors to consider in determining a desired tartness include, butare not limited to, the acid's dissociation constant, solubility, pH,etc. These variables can be measured by measuring the titratable acidityof the beverage composition.

Coloring agents can be used in amounts effective to produce a desiredcolor for the composition. The colorants may include pigments, naturalfood colors and dyes suitable for food, drug and cosmetic applications.A full recitation of all F.D.& C. colorants and their correspondingchemical structures can be found in the Kirk-Othmer Encyclopedia ofChemical Technology, 3rd Edition, in volume 5 at pages 857-884, of whichtext is incorporated herein by reference.

As classified by the United States Food, Drug, and Cosmetic Act (21C.F.R. 73), colors can include exempt from certification colors(sometimes referred to as natural even though they can be syntheticallymanufactured) and certified colors (sometimes referred to asartificial), or a combination comprising at least one of the foregoing.In some embodiments, exemplary exempt from certification or naturalcolors can include, annatto extract, (E160b), bixin, norbixin,astaxanthin, dehydrated beets (beet powder), beetroot red/betanin(E162), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c),rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f),caramel (E150(a-d)), β-apo-8′-carotenal (E160e), β-carotene (E160a),alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal(E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120);carmine (E132), carmoisine/azorubine (E122), sodium copper chlorophyllin(E141), chlorophyll (E140), toasted partially defatted cooked cottonseedflour, ferrous gluconate, ferrous lactate, grape color extract, grapeskin extract (enocianina), anthocyanins (E163), haematococcus algaemeal, synthetic iron oxide, iron oxides and hydroxides (E172), fruitjuice, vegetable juice, dried algae meal, tagetes (Aztec marigold) mealand extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin,phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric(E100), turmeric oleoresin, amaranth (E123), capsanthin/capsorbin(E160c), lycopene (E160d), or a combination comprising at least one ofthe foregoing.

In some embodiments, exemplary certified colors can include FD&C blue#1, FD&C blue #2, FD&C green #3, FD&C red #3, FD&C red #40, FD&C yellow#5 and FD&C yellow #6, tartrazine (E102), quinoline yellow (E104),sunset yellow (E110), ponceau (E124), erythrosine (E127), patent blue V(E131), titanium dioxide (E171), aluminium (E173), silver (E174), gold(E175), pigment rubine/lithol rubine BK (E180), calcium carbonate(E170), carbon black (E153), black PN/brilliant black BN (E151), greenS/acid brilliant green BS (E142), or a combination comprising at leastone of the foregoing. In some embodiments, certified colors can includeFD&C aluminum lakes. These consist of the aluminum salts of FD&C dyesextended on an insoluble substrate of alumina hydrate. Additionally, insome embodiments, certified colors can be included as calcium salts.

Acceptable coloring agents are specifically water-soluble coloringagents.

Suitable amounts of colorant to provide the desired visual effect can beselected by one of ordinary skill in the art without undueexperimentation using guidelines provided. Exemplary amounts of coloringagents can be about 0.005 to about 15 wt %, specifically about 0.01 toabout 6 wt %, and more specifically about 0.1 to about 2 wt % each basedon the total weight of the composition.

Emulsifiers can be added to the composition to prevent separation of thecomposition components by keeping ingredients dispersed. Emulsifiers caninclude molecules which have both a hydrophilic part and a hydrophobicpart. Emulsifiers can operate at the interface between hydrophilic andhydrophobic materials of the beverage to prevent separation of thecomponents of the composition. Suitable emulsifiers for use in thecompositions include, for example, lecithin (e.g., soy lecithin); monoand di-glycerides of long chain fatty acids, specifically saturatedfatty acids, and more specifically, stearic and palmitic acid mono- anddiglycerides; mono and di-glycerides of acetic acid, citric acid,tartaric acid, or lactic acid; egg yolks; polysorbates (e.g.,polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, andpolysorbate 80), propylene glycol esters (e.g, propylene glycolmonostearate); propylene glycol esters of fatty acids; sorbitan esters(e.g., sorbitan monostearates, sorbitan tristearates, sorbitanmonolaurate, sorbitan monooleate), Acacia (gum arabic), sucrosemonoesters; polyglycerol esters; polyethoxylated glycerols; and thelike, or a combination comprising at least one of the foregoingemulsifiers.

The beverage composition may contain an emulsifier in an amount of about0.001% to about 2.00%, specifically about 0.005% to about 1.00%, morespecifically about 0.01% to about 0.5%, and yet more specifically about0.05% to about 0.1% by weight of the composition.

Certain components (sometimes referred to as hydrocolloids) that act asthickening agents which can impart added “mouth-feel” to the compositioninclude natural and synthetic gums, for example locust bean gum, guargum, gellan gum, xanthan gum, gum ghatti, modified gum ghatti,tragacanth gum, carrageenan, and the like; natural and modifiedstarches, for example pregelatinized starch (corn, wheat, tapioca),pregelatinized high amylose-content starch, pregelatinized hydrolyzedstarches (maltodextrins, corn syrup solids), chemically modifiedstarches such as pregelatinized substituted starches (e.g., octenylsuccinate), and the like; cellulose derivatives, for examplecarboxymethylcellulose, sodium carboxymethylcellulose, and the like;polydextrose; whey or whey protein concentrate; pectin; gelatin; or acombination comprising at least one of the foregoing thickening agents.

The composition may contain a thickening agent in an amount of about0.001% to about 10%, specifically about 0.005% to about 5%, morespecifically about 0.01% to about 1%, and yet more specifically about0.05% to about 0.5% by weight of the composition.

Preservatives, including antimicrobials, can be added to the compositionto provide freshness and to prevent the unwanted growth of bacteria,molds, fungi, or yeast. The addition of a preservative, includingantioxidants, may also be used to maintain the composition's color,flavor, or texture. Any suitable preservatives for use in food andbeverage products can be incorporated into the compositions. Examples ofsuitable preservatives include benzoic acid alkali metal salts (e.g.,sodium benzoate), sorbic acid alkali metal salts (e.g., potassiumsorbate), ascorbic acid (Vitamin C), citric acid, calcium propionate,sodium erythorbate, sodium nitrite, calcium sorbate, butylatedhydroxyanisole (BHA), butylated hydroxytoluene (BHT),ethylenediaminetetraacetic acid (EDTA), tocopherols (Vitamin E),straight chain polyphosphates, or a combination comprising at least oneof the foregoing preservatives.

The composition may contain the preservative or preservative combinationin an amount of about 0.0001% to about 0.10%, specifically about 0.001%to about 0.08%, more specifically about 0.005% to about 0.05%, and yetmore specifically about 0.01% to about 0.04% by weight of thecomposition.

The composition may be fortified or enriched with vitamins, minerals,micronutrients, or other nutrients. Micronutrients can include materialsthat have an impact on the nutritional well being of an organism eventhough the quantity required by the organism to have the desired effectis small relative to macronutrients such as protein, carbohydrate, andfat. Micronutrients can include, but are not limited to vitamins,minerals, enzymes, phytochemicals, antioxidants, and combinationsthereof.

Suitable vitamins or vitamin precursors include ascorbic acid (VitaminC), beta carotene, niacin (Vitamin B₃), riboflavin (Vitamin B₂), thiamin(Vitamin B₁), niacinamide, folate or folic acid, alpha tocopherols oresters thereof, Vitamin D, retinyl acetate, retinyl palmitate,pyridoxine (Vitamin B₆), folic acid (Vitamin B₉), cyanocobalimin(Vitamin B₁₂), pantothenic acid, biotin, or a combination comprising atleast one of the foregoing vitamins.

In some embodiments, vitamins or vitamin precursors may include fatsoluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin Kand combinations thereof. In some embodiments, vitamins or vitaminprecursors can include water soluble vitamins such as vitamin C(ascorbic acid), the B vitamins (thiamine or B₁, riboflavin or B₂,niacin or B₃, pyridoxine or B₆, folic acid or B₉, cyanocobalimin or B₁₂,pantothenic acid, biotin), and combinations thereof.

Exemplary minerals include sodium, magnesium, chromium, iodine, iron,manganese, calcium, copper, fluoride, potassium, phosphorous,molybdenum, selenium, zinc, or a combination comprising at least one ofthe foregoing minerals. The minerals can be provided as a mineral salt,including carbonate, oxide, hydroxide, chloride, sulfate, phosphate,pyrophosphate, gluconate, lactate, acetate, fumarate, citrate, malate,amino acids and the like for the cationic minerals and sodium,potassium, calcium, magnesium and the like for the anionic minerals.

The amount of vitamins or minerals provided in the compositions may beup to or exceeding amounts generally recognized as U.S. RecommendedDaily amounts or the Recommended Daily Intake amounts established by theU.S. Food and Drug Administration.

In some embodiments micronutrients may include but are not limited toL-carnitine, choline, coenzyme Q10, alpha-lipoic acid, omega-3-fattyacids, pepsin, phytase, trypsin, lipases, proteases, cellulases, andcombinations thereof.

Antioxidants may include materials that scavenge free radicals. In someembodiments, antioxidants can include but are not limited to ascorbicacid, citric acid, rosemary oil, vitamin A, vitamin E, vitamin Ephosphate, tocopherols, di-alpha-tocopheryl phosphate, tocotrienols,alpha lipoic acid, dihydrolipoic acid, xanthophylls, beta cryptoxanthin,lycopene, lutein, zeaxanthin, astaxanthin, beta-carotene, carotenes,mixed carotenoids, polyphenols, flavonoids, and combinations thereof.

Exemplary nutrients also may include amino acids such as L-tryptophan,L-lysine, L-leucine, L-methionine, 2-aminoethanesulfonic acid (taurine),and L-carnitine; creatine; glucuronolactone; inositol; or a combinationcomprising at least one of the foregoing nutrients.

Phytochemicals (“phytonutrients”) are plant derived compounds which mayprovide a beneficial effect on the health or well-being of the consumer.Phytochemicals include plant derived antioxidants, phenolic compoundsincluding monophenols and polyphenols, and the like. Exemplaryphytochemicals include lutein, lycopene, carotene, anthocyanin,capsaicinoids, flavonoids, hydroxycinnamic acids, isoflavones,isothiocyanates, monoterpenes, chalcones, coumestans, dihydroflavonols,flavanoids, flavanols, quercetin, flavanones, flavones, flavan-3-ols(catechins, epicatechin, epigallocatechin, epigallocatechingallate, andthe like), flavonals (anthocyanins, cyanidine, and the like); phenolicacids; phytosterols, saponins, terpenes (carotenoids), or a combinationcomprising at least one of the foregoing phytochemicals.

The phytochemicals may be provided in substantially pure or isolatedform or in the form of natural plant extracts. Suitable plant extractswhich contain one or more phytochemicals include fruit skin extracts(grape, apple, crab apple, and the like), green tea extracts, white teaextracts, green coffee extract, or a combination comprising at least oneof the foregoing extracts.

Various herbals, aromatic plants or plant parts or extracts thereof,also may be included in the compositions for a variety of reasons suchas for flavor or for their potential health benefits. Exemplary herbalsinclude Echinacea, Goldenseal, Calendula, Rosemary, Thyme, Kava Kava,Aloe, Blood Root, Grapefruit Seed Extract, Black Cohosh, Ginseng,Guarana, Cranberry, Ginko Biloba, St. John's Wort, Evening Primrose Oil,Yohimbe Bark, Green Tea, Ma Huang, Maca, Bilberry, extracts thereof, ora combination comprising at least one of the foregoing herbals.

Concentrate Compositions

Concentrate compositions may be in dry form (e.g., powder or tablet) orin liquid form (e.g., syrup, suspension, or emulsion). Concentratecompositions typically include the flavoring agent in a volume of liquidmedium that is less than the volume of liquid medium found in thefinished beverage. Other optional components in the concentrate includesweetening agents, coloring agents, and other additives such asfood-grade acids, preservatives, and the like. The bulk of the liquidcomponent of a finished beverage composition is not present in theconcentrate to allow for reduced weight, volume, storage and shippingcosts while at the same time allowing for increased shelf life of theconcentrate versus beverage composition.

In one embodiment, the concentrate composition is formulated to providefinal beverage compositions upon dilution with about a 2-fold to about a5-fold by volume, specifically about 3-fold to about a 4-fold by volumeof a liquid. The liquid may be water, juice, dairy component, anon-dairy milk, ethanol, a combination comprising at least one of theforegoing, and the like. The liquid may be in noncarbonated orcarbonated form.

Processing and Packaging of Beverage Products

In some embodiments, the beverage composition is subject tohomogenization conditions, such as high pressure homogenization, toprovide a homogenous composition. The beverage component used to preparea beverage composition or concentrate composition can be homogenizedalone, or alternatively, juice and other components can be homogenizedtogether to form a homogenized beverage composition or homogenizedconcentrate composition.

High pressure homogenization may be used and in some embodiments, juicesolids are mashed under pressure. In general, homogenization processesalter the size and distribution of the fruit or vegetable pulpparticles. More specifically, homogenization may break down anduniformly distribute the lipophilic components, the fruit or vegetablepulp particles, etc. throughout the composition. In addition,homogenization may modify the fruit or vegetable fibers found in thecomposition by reducing the length and fraying the ends of the fibrousmaterials. This may allow the fiber strands to absorb more liquid.Overall, homogenization may produce a more uniform composition havingincreased viscosity. Homogenization accordingly may impart a smoothermouthfeel to the composition.

In some embodiments, homogenization pressures of about 1000 pounds persquare inch (psi) to about 4000 psi is used. Any conventionalhomogenization equipment can be employed, such as equipment availablefrom APV Gaulin, Alfa-Laval or Niro Soavi.

In some embodiments, the beverage composition is pasteurized tosterilize the product by destroying unwanted microorganisms. Exemplaryprocesses to destroy or remove unwanted microorganisms includehot-filling, aseptic packaging, ozonation, radiation (e.g., ultravioletlight or gamma rays), membrane permeation, pulsed electric field,sonication, and the like.

Depending upon the components of the beverage composition,pasteurization may be effected at different temperatures. For dairy,grain, fruit or vegetable-based beverage compositions a pasteurizationtemperature of about 60 to about 80° C. can be sufficient, specificallyabout 65 to about 75° C., and more specifically about 68 to about 72° C.More specifically, the fruit or vegetable-based beverage composition canbe pasteurized by heating to the desired temperature for about 6 about15 minutes in an aseptic environment, more specifically about 8 about 12minutes, and yet more specifically about 9 about 11 minutes.

For milk-based beverage compositions, a pasteurization temperature ofabout 60° C. to about 80° C. may be used, specifically about 65° C. toabout 75° C., and more specifically about 68° C. to about 72° C. Morespecifically, the milk-based beverage composition may be pasteurized byheating to the desired temperature for about 6 about 15 minutes in anaseptic environment, more specifically about 8 about 12 minutes, and yetmore specifically about 9 about 11 minutes.

The beverage composition may be bulk pasteurized and then filled into adesired beverage container. In some embodiments, the beveragecomposition is filled into the desired beverage container, such as aglass bottle, and then subjected to the pasteurization conditions.

Alternatively, in some embodiments, the beverage composition ishot-filled into the desired beverage container. More specifically, thebeverage composition is filled into the beverage container attemperatures sufficient to sterilize the composition in the container,for example about 85° C. After several minutes, the container andcomposition can be cooled down to about 32 to about 38° C.

In other embodiments, the beverage composition is cold-filled into adesired beverage container. In such embodiments, preservatives can beadded to the beverage composition. More specifically, cold-filling thebeverage involves adding the beverage to the beverage container atambient temperature (e.g., about 21° C.). Preservatives, such as thosedescribed herein, can be added to the composition to lower the pH levelof the composition. Desirable pH values can be about 3 to about 4.5.Cold-filling with preservatives is used in some embodiments as analternative to pasteurization.

In some embodiments, aseptic processes can be used to provide shelfstable, sterile beverages.

The beverage compositions may be packaged, ready-to-drink, and can beshelf stable. Any type of beverage packaging may be used to package thebeverage composition including glass bottles, plastic bottles andcontainers (e.g., polyethylene terephthalate or foil lined ethylenevinyl alcohol), metal cans (e.g., coated aluminum or steel), linedcardboard containers, and the like. Other beverage packaging materialknown to one of ordinary skill in the art may be used.

The present invention also provides methods of maintaining a desiredsweetness intensity in a beverage composition. In accordance with suchmethods, a desired sweetness intensity first may be determined. Once thedesired sweetness intensity is determined, a quantity of natural orartificial sweetener may be added to a beverage composition thatsupplies a sweetness intensity less intense than the desired sweetnessintensity. Subsequently, a quantity of a sweetener potentiatorcomposition including 3-HB and 3,4-DHB may be added to the beveragecomposition such that the desired sweetness intensity is delivered.

In accordance with some other embodiments, methods of increasing thesweetness intensity of a beverage composition are provided. A quantityof natural or artificial sweetener first may be added to a beveragecomposition. Subsequently, a sweetness intensity derived from thequantity of the natural or artificial sweetener may be determined. Thena quantity of a sweetener potentiator composition including 3-HB and3,4-DHB may be added to the beverage composition such that the sweetnessintensity is greater than the sweetness intensity derived from thenatural or artificial sweetener.

In some other embodiments, methods of reducing the amount of natural orartificial sweeteners in a beverage composition are provided. Inaccordance therewith, an amount of natural or artificial sweetener in abeverage composition that provides a desired sweetness intensity firstmay be determined. That amount may be reduced and a quantity of asweetener potentiator composition including 3-HB and 3,4-DHB may beadded to the beverage composition such that the desired sweetnessintensity is maintained.

The features and advantages are more fully shown by the followingexamples which are provided for purposes of illustration, and are not tobe construed as limiting the invention in any way.

EXAMPLES Example 1

Sucrose Equivalent Value (SEV)

One method of measuring the perceived sweetness of a solution is tomatch it with a stock sucrose solution of known concentration. In thepresent experiments, the compound of interest is added at apredetermined concentration to a pH 3.2 buffered solution containing 5%sucrose. A number of expert panel members then taste the solution andcompare it to a battery of stock sucrose solutions ranging from 3% to15% at increments of 1%. Each panel member decides which sucrosesolution is equisweet with the solution containing the compound ofinterest. The mean value is then reported as the SEV. Results arereported to 1 decimal place.

Dose Response Curve for 3-Hydroxybenzoic Acid

In accordance with this methodology, 3-HB was added to a pH 3.2 bufferedsolution containing 5% sucrose to produce solutions containing from 0 to1000 ppm 3-HB in 100 ppm increments. The SEV for each solution wasplotted on a graph to produce a dose response curve (FIG. 1), from whichit can be seen that 3-HB enhances the sweetness of the sucrose solutionwithin this range. From FIG. 1 it is apparent that as the dosage of 3-HBincreases so does the sweetness of the resultant solution. However theeffect is non-linear with each incremental addition having a diminishingeffect. The maximum sweetness attainable would appear to be about 7.9%SEV (based on a 5% sucrose solution).

Example 2

Dose Response Curve for 2,4-Dihydroxybenzoic Acid

The same methodology as described in Example 1 was repeated with 2,4-DHBin place of 3-HB, to produce the dose response curve for 2,4-DHB (FIG.2). From FIG. 2 it can be seen that 2,4-DHB also enhances the sweetnessof the sucrose solution but there is little difference between the 400ppm solution (SEV 6.5%) and the 1000 ppm solution (SEV 6.7%). Themaximum attainable sweetness would appear to be about 6.7% SEV (based ona 5% sucrose solution).

Example 3

Sucrose Reduction Method

An alternative method of measuring perceived sweetness is to determinehow much sucrose can be replaced through the use of the compound ofinterest without any perceived loss of sweetness. In the presentexperiments the control was a pH 3.2 buffered solution containing 10%sucrose. The compound of interest is added at a predeterminedconcentration to a number of sucrose solutions containing from 5% to 10%sucrose at increments of 0.5%. Each panel member tastes each of thesolutions, compares it to the control sample and decides which solutionsare equisweet. For example, if the 8% sucrose solution containing thecompound of interest is equisweet with the control, then the sucrosereduction achieved by the compound of interest is 20%.

Effect of Relative Concentration on Sucrose Reduction for 3-HB, 2,4-DHBMixtures

A series of sucrose solutions were prepared containing 3-HB and 2,4-DHBat a combined concentration of 1000 ppm. Each solution was evaluatedusing the sucrose reduction method described above to determine how muchsucrose could be replaced without noticeable loss of sweetness. Theresults are shown in FIG. 3.

As shown in FIG. 3, the greatest reduction is observed when equalquantities of 3-HB and 2,4-DHB are employed. This ratio results in thevery significant sucrose reduction of 45%. This figure is highlysurprising considering that the use of 1000 ppm of 3-HB or 2,4-DHBindividually results in a reduction of just 25% and 15% respectively.The other ratios 3-HB:2,4-DHB (8:2, 6:4, 4:6 and 2:8) are also veryeffective; each combination results in a sucrose reduction of at least35%.

Example 4

Effect of Concentration on Sucrose Reduction for 1:1 3-HB:2,4-DHBMixtures

A series of sucrose solutions were prepared containing equal quantitiesof 3-HB and 2,4-DHB, at a combined concentration of 200, 400, 600, 800and 1000 ppm. Each solution was evaluated using the sucrose reductionmethod described in Example 3 above to determine how much sucrose couldbe replaced without noticeable loss of sweetness. The results are shownin FIG. 4.

Increasing the total quantity of 3-HB and 2,4-DHB while retaining a 1:1ratio increases the sweetness enhancing effect. As shown above 500 ppm3-HB+500 ppm 2,4-DHB results in 45% of the sucrose being replacedwithout loss of sweetness. However, the combination of 3-HB and 2,4-DHBis effective even at very low concentration. The use of just 200 ppm ofeach of 3-HB and 2,4-DHB allows the sucrose content to be reduced by22%.

Example 5

Sucrose Equivalent Values for Various Benzoic Acid Derivatives andCombinations Thereof

500 ppm of a sweetener potentiator was added to a pH 3.2 bufferedsolution containing 5% sucrose and the SEV of the resultant solutiondetermined. The results are shown in Table 2. TABLE 2 Sweetnesspotentiator SEV (%) 2-hydroxybenzoic acid (2-HB) 5.6 3-hydroxybenzoicacid (3-HB) 6.9 4-hydroxybenzoic acid (4-HB) 5.2 2,3-dihydroxybenzoicacid (2,3-DHB) 6.3 2,4-dihydroxybenzoic acid (2,4-DHB) 6.52,5-dihydroxybenzoic acid (2,5-DHB) 5.3 2,6-dihydroxybenzoic acid(2,6-DHB) 5.3 3,4-dihydroxybenzoic acid (3,4-DHB) 6.43,5-dihydroxybenzoic acid (3,5-DHB) 5.3 2,3,4-trihydroxybenzoic acid(2,3,4-THB) 5.4 2,4,6-trihydroxybenzoic acid (2,4,6-THB) 5.43,4,5-tryhydroxybenzoic acid (3,4,5-THB) 5.1

500 ppm of the sweetener potentiator then was added to a 5% sucrosesolution containing 500 ppm 3-HB to produce a series of solutions. TheSEV for each solution was determined and the results are shown in FIG.5. As shown in FIG. 5, the composition of one embodiment (hatched) isconsiderably more effective than any other combination with an SEV of8.7%. The use of 500 ppm of 3-HB alone results in an SEV of 6.9% whereasin all cases but two (2,4-DHB and 3,4-DHB) the addition of a secondsweetener potentiator results in a little change or even a decrease inSEV. This is highly surprising considering that all of the potentiatorsare shown to have SEVs greater than 5%.

The methodology was repeated to produce a series of solutions containing500 ppm 2,4-DHB and 500 ppm of a second sweetener potentiator. The SEVfor each solution was determined and the results are shown in FIG. 6.

Again the combination (hatched) of 3-HB and 2,4-DHB results in by farthe greatest sweetness enhancement. It might be expected that 2-HB or4-HB could be used in place of 3-HB but these combinations result insolutions with SEVs of just 6.3% and 6.2% respectively. The use of 500ppm 2,4-DHB alone results in a solution with an SEV of 6.5%. Theaddition of a second sweetener potentiator appears to inhibit its effectin most cases and only the addition of 3-HB has a significant positiveeffect.

500 ppm of 3-HB, 500 ppm of 2,4-DHB and 500 ppm of 3,4-dihydroxybenzoicacid (3,4-DHB) were added to a pH 3.2 buffered solution containing 5%sucrose and the SEV determined. The results are shown in FIG. 7 togetherwith other combinations of 3-HB, 2,4-DHB and 3,4-DHB for comparison. Thesolution containing the combination of 3-HB and 2,4-DHB (hatched) has amuch higher SEV (8.7%) than the combination of either 3,4-DHB and 3-HB(7.6%) or the combination of 3,4-DHB and 2,4-DHB (6.8%). The three-waycombination of the embodiment (hatched) is better still with an SEV of9.8%.

Example 6

Comparison of Different Forms of 2,4-DHB

pH 3.2 buffered solutions were prepared containing 0%, 3%, 5%, 7% and 9%sucrose. 500 ppm of 2,4-DHB acid, 500 ppm of the sodium salt of 2,4-DHBand 500 ppm of the potassium salt of 2,4-DHB were added individually toeach of the sucrose solutions. The SEV for each of the solutions wasthen determined. The results are shown in FIG. 8.

As shown in FIG. 8, the addition of 2,4-DHB enhances the sweetness ofthe sucrose solution in every case regardless of the original sucrosesolution or whether the acid, sodium salt or potassium salt is employed.The results for the acid, sodium salt and potassium salt are almostidentical indicating that the sweetener potentiator composition may beprepared from the acids and/or from their comestible salts.

Example 7

Sweetness Enhancing Effect of 3-HB and 2,4-DHB on Non-Sucrose Sweeteners

Solutions were prepared at a pH of 3.2 containing a sufficient quantityof a non-sucrose sweetener so that the resulting solution had an SEV ofabout 5%. The SEV of each sweetener solution was then evaluated afterthe addition 500 ppm of 3-HB, the addition of 500 ppm of 2,4-DHB and theaddition of both 500 ppm 3-HB and 2,4-DHB. The results are shown inFIGS. 9 and 10.

FIG. 9 shows the results of various intense sweeteners with 3-HB,2,4-DHB and combinations thereof. As shown in FIG. 9, the combination of3-HB and 2,4-DHB with aspartame has a significant effect on SEV, whichis greater than the use of either 3-HB or 2,4-DHB separately. Similarly,the combination of 3-HB and 2,4-DHB enhances the perceived sweetness ofthe acesulfame-K, aspartame/acesulfame-K, sucralose,sucralose/acesulfame-K, saccharin and neotame solutions. With respect tothe saccharin solution, however, 3-HB enhances the sweetness to agreater degree alone than in combination with 2,4-DHB.

FIG. 10 shows the results of various bulk sweeteners with 3-HB, 2,4-DHBand combinations thereof. As seen in FIG. 10, the combination of 3-HBand 2,4-DHB increases the SEV of the resultant solution when used withsucrose, fructose, tagatose, maltitol or glucose to a greater extentthan either 3-HB or 2,4-DHB separately.

Example 8

Sucrose Equivalent Values for Aminobenzoic Acid Derivatives

500 ppm of 3-aminobenzoic acid and 500 ppm of 4-aminobenzoic acid wereindividually added to separate pH 3.2 buffered solutions containing 5%sucrose and the SEVs of the resultant solutions were determined. The SEVof 3-aminobenzoic acid was about 7%, i.e., increased the sweetnessintensity of 5% sucrose to about 7%. The SEV of 4-aminobenzoic acid wasabout 5.5-6%, i.e., increased the sweetness intensity of 5% sucrose toabout 5.5-6%.

Example 9

TABLE 3 Carbonated Beverage Containing Sweetener Potentiators 2,4-DHBand 3-HB Control Inventive Component % (w/v) % (w/v) High fructose cornsyrup 45.0 45.0 Lemon-lime flavor 0.75 0.75 Citric Acid 1.1 1.1 Sodiumcitrate 0.15 0.15 2,4-dihydroxybenzoic acid 0 0.25 3-hydroxybenzoic acid0 0.25 Dicalcium sodium EDTA 0.018 0.018 Sodium benzoate 0.13 0.13

Beverage compositions were prepared according to the formulations inTable 3 above. The inventive composition contained a combination of2,4-DHB and 3-HB, whereas the control composition did not include eitherof the sweetener potentiators.

The high fructose corn syrup for each composition was weighed directlyinto a volumetric flask. For the inventive composition, 2,4-DHB and 3-HBwere added and washed into the flask. Then, for each composition, theflavors were added and washed in with water. The flask was shaken well.Water was added to just below the fill line of the flask. Sodiumbenzoate solution was added. The volume then was made up with water. Thesyrup was carbonated in 250 ml bottles using 50 ml of the syrup and 200ml carbonated water.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 10

TABLE 4 Still Beverage Containing Sweetener Potentiators 2,4-DHB, 3-HBand 3,4-DHB Control Inventive Component % (w/v) % (w/v) Sucrose 5.0005.000 Citric acid 0.180 0.180 Sodium citrate 0.040 0.040 Peach flavor0.025 0.025 2,4-dihydroxybenzoic 0.000 0.050 3-hydroxybenzoic acid 0.0000.050 3,4-dihydroxybenzoic acid 0.000 0.050 Water to volume to volume

Beverage compositions were prepared according to the formulations inTable 4 above. The inventive composition contained 2,4-DHB, 3-HB and3,4-DHB whereas the control composition did not include the sweetenerpotentiators.

The sugar, acid and citrate for each composition were added to avolumetric flask using a funnel. The flavor, for each composition, andthe sweetener potentiators, for the inventive composition, were weighedand added to the flask. The flask was filled to the fill line withwater. The mixture was decanted into 250 ml PET bottles and labeled.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 11

TABLE 5 Juice-Based Beverage Containing Sweetener Potentiators 2,4-DHBand 3,4-DHB Component Control Inventive Sucrose 3.000 3.000 Citric acid0.200 0.200 Sodium citrate 0.040 0.040 2,4 DHB 0.000 0.050 3,4-DHB 0.0000.050 Apple juice concentrate 1.167 1.167 Natural berry flavor 0.2000.200 Water to volume to volume

Beverage compositions were prepared according to the formulations inTable 5 above. Table 5 provides the amount in grams for each componentin the formulations based on a volume of 100 ml. The inventive beveragecomposition contained 2,4-DHB and 3,4-DHB, which are sweetenerpotentiators, whereas the control did not contain the sweetnesspotentiators.

All components listed in Table 5, including the sweetener potentiatorsin the inventive composition, except the flavor were weighed and addedinto a volumetric flask for each composition. The flask was filled tovolume with water and placed on a magnetic stirrer until all componentswere fully dissolved for each composition. The contents of the flask foreach composition then were transferred to a plastic beaker and heated ina microwave to 90° C. The batch then was allowed to cool to 60° C. andthe flavor was added while stirring. The batch was filled into 1 literbottles and allowed to cool in a refrigerator.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 12

TABLE 6 Iced Tea Beverage Containing Sweetness Potentiators 3-HB and3,4-DHB Control Inventive Component % w/v % w/v Sucrose 7.000 7.000Citric acid 0.200 0.200 Tea extract “Assam” 0.120 0.120 Lemon JuiceConcentrate 0.100 0.100 Sodium benzoate (20% solution) 0.075 0.0753-hydroxybenzoic acid 0.000 0.050 3,4-dihydroxybenzoic acid 0.000 0.050Water to volume to volume

Beverage compositions were prepared according to the formulations inTable 6 above. The inventive composition contained 3-HB and 3,4-DHB,which are sweetness potentiators, whereas the control composition didnot include the sweetness potentiators.

All components, including the sweetness potentiators in the inventivecomposition, except sodium benzoate were weighed and added into avolumetric flask using a funnel for each composition. The flask for eachcomposition was filled with water almost to the fill line and then thesodium benzoate was added. The flask was filled with water to the fillline and inverted. If necessary, the flask was placed on a magneticstirrer until all components were fully dissolved for each composition.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 13

TABLE 7 Cranberry Juice Beverage Containing Sweetness Potentiators 3-HBand 3,4-DHB Control Inventive Component % (w/v) % (w/v) Cranberry juiceconcentrate 3.57 3.57 Sucralose 0.03 0.03 Ascorbic acid 0.10 0.10 Citricacid 0.15 0.15 3,4-dihydroxybenzoic acid — 0.05 3-hydroxybenzoic acid —0.05 Water to 100.00 100.00

Beverage compositions were prepared according to the formulations inTable 7 above. The inventive composition contained 3-HB and 3,4-DHB,which are sweetness potentiators, whereas the control composition didnot include the sweetness potentiators.

All components listed in Table 7, including the sweetener potentiatorsin the inventive composition, were weighed and added into a volumetricflask for each composition. The flask was filled with water to the fillline. If necessary, the flask was placed on a magnetic stirrer until allcomponents were fully dissolved for each composition.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 14

TABLE 8 Cola Beverage Containing Sweetness Potentiators 3-HB and 3,4-DHBControl Inventive Component % (w/v) % (w/v) Aspartame 0.180 0.180Phosphoric acid (85% solution) 0.285 0.285 Citric acid 0.375 0.375Caffeine 0.048 0.048 Cola Flavor 1.16 1.16 3-hydroxybenzoic acid — 0.33,4-dihydroxybenzoic acid — 0.3 Water to 100.00 100.00

Beverage compositions were prepared according to the formulations inTable 8 above. The inventive composition contained 3-HB and 3,4-DHB,which are sweetness potentiators, whereas the control composition didnot include the sweetness potentiators.

All components listed in Table 8, including the sweetener potentiatorsin the inventive composition, were weighed and added into a volumetricflask for each composition. The volume then was made up with water toproduce a syrup. 1 part of the syrup was carbonated with 5 parts ofcarbonated water to form the cola beverage.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 15

TABLE 9 Sports Drink Containing Sweetness Potentiators 3-HB and 3,4-DHBControl Inventive Component % (w/v) % (w/v) Dextrose 14.000 14.000Maltodextrin 12.000 12.000 Glucose Syrup 15.400 15.400 Citric Acid 2.4002.400 Sodium citrate 0.600 0.600 Sodium benzoate 0.088 0.088 Aspartame0.140 — Acesulfame-K 0.140 — Flavor 0.050 0.050 Acacia gum 0.005 0.005Color (beta-carotene) 0.150 0.150 3-hydroxybenzoic acid — 0.2503,4-dihydroxybenzoic acid — 0.250 Water to 100.000 100.000

Beverage compositions were prepared according to the formulations inTable 9 above. The inventive composition contained 3-HB and 3,4-DHBwhereas the control composition did not include the sweetenerpotentiators.

All components listed in Table 9, including the sweetener potentiatorsin the inventive composition, were weighed and added into a volumetricflask for each composition. The flask was filled with water to the fillline. If necessary, the flask was placed on a magnetic stirrer until allcomponents were fully dissolved for each composition. 1 part of thesyrup was carbonated with 4 parts of carbonated water to form the sportsdrink.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 16

TABLE 10 Orange Concentrate Containing Sweetness Potentiators 3-HB and3,4-DHB Control Inventive Component % (w/v) % (w/v) High fructose cornsyrup 77.460 51.900 Orange juice concentrate (6 × 1) 4.170 4.170 Citricacid 2.000 2.000 Sodium citrate 0.400 0.400 Orange flavor 0.500 0.500Color (beta-carotene) 0.075 0.075 Sodium benzoate 0.075 0.0753-hydroxybenzoic acid — 0.250 3,4-dihydroxybenzoic acid — 0.250 Water to100.00 100.00

Beverage compositions were prepared according to the formulations inTable 10 above. The inventive composition contained 3-HB and 3,4-DHBwhereas the control composition did not include the sweetenerpotentiators.

All components listed in Table 10, including the sweetener potentiatorsin the inventive composition, were weighed and added into a volumetricflask for each composition. The flask was filled with water to the fillline. If necessary, the flask was placed on a magnetic stirrer until allcomponents were fully dissolved for each composition. 1 part of theconcentrate was diluted with 4 parts of water to form an orange beveragecomposition.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 17

TABLE 11 Still Fruit Juice Beverage Containing Sweetness Potentiators3-HB and 4-Methoxysalicylic Acid Control Inventive Component % (w/v) %(w/v) Sucrose 7.00 7.00 Orange comminute 1.75 1.75 Orange concentrate0.58 0.58 Lemon juice concentrate 0.60 0.60 Citric acid 0.10 0.10 Flavor0.14 0.14 3-hydroxybenzoic acid — 0.05 4-methoxysalicylic acid — 0.05Water to 100.00 100.00

Beverage compositions were prepared according to the formulations inTable 11 above. The inventive composition contained 3-HB and4-methoxysalicylic acid, which are sweetness potentiators, whereas thecontrol composition did not include the sweetness potentiators.

All components listed in Table 11, including the sweetener potentiatorsin the inventive composition, were weighed and added into a volumetricflask for each composition. The flask was filled with water to the fillline. If necessary, the flask was placed on a magnetic stirrer until allcomponents were fully dissolved for each composition.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 18

TABLE 12 Diet Orange Carbonated Beverage Containing SweetnessPotentiators 3,4-DHB and 4-Methoxysalicylic Acid Control InventiveComponent % (w/v) % (w/v) Orange comminute 9.750 9.750 Orangeconcentrate 4.330 4.330 Citric acid 2.400 2.400 Sodium citrate 0.5500.550 Flavor 0.260 0.260 Color (beta carotene) 0.120 0.120 Aspartame0.130 0.130 Acesulfame-K 0.130 0.130 Sodium benzoate 0.115 0.1153,4-dihydroxybenzoic acid — 0.325 4-methoxysalicylic acid — 0.325 Waterto 100.00 100.00

Beverage compositions were prepared according to the formulations inTable 12 above. The inventive composition contained 3,4-DHB and4-methoxysalicylic acid, which are sweetness potentiators, whereas thecontrol composition did not include the sweetness potentiators.

All components listed in Table 12, including the sweetener potentiatorsin the inventive composition, were weighed and added into a volumetricflask for each composition. The volume then was made up with water toproduce a syrup. 1 part of the syrup was carbonated with 4 parts ofcarbonated water to form the diet orange carbonated beveragecomposition.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 19

TABLE 13 Lemon Lime Carbonated Beverage Containing SweetnessPotentiators 3-HB and 2,4-DHB Control Inventive Component % (w/v) %(w/v) High fructose corn syrup 68.67 68.67 Citric acid 0.7 0.7 PotassiumCitrate 0.273 2.73 Lemon Lime Flavor 4.07 4.07 3-hydroxybenzoic acid — 32,4-dihydroxybenzoic acid — 3 Water to 100.00 100.00

Beverage compositions were prepared according to the formulations inTable 13 above. The inventive composition contained 3-HB and 2,4-DHB,which are sweetness potentiators, whereas the control composition didnot include the sweetness potentiators.

All components listed in Table 13, including the sweetener potentiatorsin the inventive composition, were weighed and added into a volumetricflask for each composition. The volume then was made up with water toproduce a syrup. 1 part of the syrup was carbonated with 5 parts ofcarbonated water to form the lemon lime beverage composition.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 20

TABLE 14 Orange Carbonated Beverage Containing Sweetness Potentiators3-HB and 2,4-DHB Control Inventive Component % (w/v) % (w/v) SodiumBenzoate 0.24 0.24 High fructose corn syrup 61.6 102.7 Citric Acid 0.830.83 Orange Flavor Emulsion 1.2 1.2 Ascorbic acid 0.25 0.253-hydroxybenzoic acid — 2.5 2,4-dihydroxybenzoic acid — 2.5 Water to100.00 100.00

Beverage compositions were prepared according to the formulations inTable 14 above. The inventive composition contained 3-HB and 2,4-DHB,which are sweetness potentiators, whereas the control composition didnot include the sweetness potentiators.

All components listed in Table 14, including the sweetener potentiatorsin the inventive composition, were weighed and added into a volumetricflask for each composition. The volume then was made up with water toproduce a syrup. 1 part of the syrup was carbonated with 4 parts ofcarbonated water to form the orange beverage composition.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

Example 21

TABLE 15 Root Beer Carbonated Beverage Containing Sweetness Potentiators3-HB and 2,4-DHB Control Inventive Component % (w/v) % (w/v) SodiumBenzoate 0.31 0.31 High fructose corn syrup 66.2 66.2 Root Beer Flavor1.38 1.38 3-hydroxybenzoic acid — 0.3 2,4-dihydroxybenzoic acid — 0.3Water to 100.00 100.00

Beverage compositions were prepared according to the formulations inTable 15 above. The inventive composition contained 3-HB and 2,4-DHB,which are sweetness potentiators, whereas the control composition didnot include the sweetness potentiators.

All components listed in Table 15, including the sweetener potentiatorsin the inventive composition, were weighed and added into a volumetricflask for each composition. The volume then was made up with water toproduce a syrup. 1 part of the syrup was carbonated with 5 parts ofcarbonated water to form the root beer beverage composition.

Upon tasting, the inventive composition demonstrated an increasedsweetness intensity as compared to the control composition.

1. A beverage composition comprising: a first amount of 3-hydroxybenzoicacid; and a second amount of 3,4-dihydroxybenzoic acid.
 2. The beveragecomposition of claim 1, wherein said first amount is equal to saidsecond amount.
 3. The beverage composition of claim 2, wherein saidfirst amount is at least 200 ppm.
 4. The beverage composition of claim2, wherein said first amount is at least 400 ppm.
 5. The beveragecomposition of claim 2, wherein said first amount is at least 500 ppm.6. The beverage composition of claim 1, wherein at least a portion ofsaid first amount of 3-hydroxybenzoic acid is encapsulated.
 7. Thebeverage composition of claim 6, wherein at least a portion of saidsecond amount of 3,4-dihydroxybenzoic acid is encapsulated.
 8. Thebeverage composition of claim 1, wherein at least a portion of saidsecond amount of 3,4-dihydroxybenzoic acid is encapsulated.
 9. Thebeverage composition of claim 1, wherein said composition comprisessufficient amounts of said first amount of 3-hydroxybenzoic acid andsaid second amount of 3,4-dihydroxybenzoic acid to create a sucroseequivalent value of at least seven %.
 10. A beverage compositioncomprising: (a) a flavor component; (b) a sweetener; and (c) a sweetenerpotentiator composition comprising: (i) a first amount of3-hydroxybenzoic acid, and (ii) a second amount of 3,4-dihydroxybenzoicacid.
 11. The beverage composition of claim 10, wherein said firstamount is equal to said second amount.
 12. The beverage composition ofclaim 11, wherein said first amount is at least 200 ppm.
 13. Thebeverage composition of claim 11, wherein said first amount is at least400 ppm.
 14. The beverage composition of claim 11, wherein said firstamount is at least 500 ppm.
 15. The beverage composition of claim 10,wherein at least a portion of said first amount of 3-hydroxybenzoic acidis encapsulated.
 16. The beverage composition of claim 15, wherein atleast a portion of said second amount of 3,4-dihydroxybenzoic acid isencapsulated.
 17. The beverage composition of claim 10, wherein at leasta portion of said second amount of 3,4-dihydroxybenzoic acid isencapsulated.
 18. The beverage composition of claim 10, wherein saidsweetener potentiator composition comprises sufficient amounts of saidfirst amount of 3-hydroxybenzoic acid and said second amount of3,4-dihydroxybenzoic acid to create a sucrose equivalent value of atleast seven %.
 19. A beverage composition comprising: a first amount of3-hydroxybenzoic acid; and a second amount of 4-methoxysalicylic acid.20. A beverage composition comprising: a first amount of3,4-dihydroxybenzoic acid; and a second amount of 4-methoxysalicylicacid.
 21. A method of maintaining a desired sweetness intensity in abeverage composition, comprising the steps of: (a) determining a desiredsweetness intensity; (b) adding a quantity of natural or artificialsweetener to a beverage composition that supplies a sweetness intensityless intense than said desired sweetness intensity; and (c) adding aquantity of a sweetener potentiator composition comprising3-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid to the beveragecomposition such that said desired sweetness intensity is delivered. 22.A method of increasing the sweetness intensity of a beveragecomposition, comprising the steps of: (a) adding a quantity of naturalor artificial sweetener to a beverage composition; (b) determining asweetness intensity derived from said quantity of said natural orartificial sweetener; and (c) adding a quantity of a sweetenerpotentiator composition comprising 3-hydroxybenzoic acid and3,4-dihydroxybenzoic acid to the beverage composition such that saidsweetness intensity is greater than the sweetness intensity derived fromsaid natural or artificial sweetener.
 23. A method of reducing theamount of natural or artificial sweeteners in a beverage composition,comprising the steps of: (a) determining an amount of natural orartificial sweetener in a beverage composition that provides a desiredsweetness intensity; (b) reducing said amount of natural or artificialsweetener; and (c) adding a quantity of a sweetener potentiatorcomposition comprising 3-hydroxybenzoic acid and 3,4-dihydroxybenzoicacid to the beverage composition such that the desired sweetnessintensity is maintained.
 24. A method of preparing a beverage product,comprising the steps of: (a) providing a sweetener potentiatorcomposition comprising a first amount of 3-hydroxybenzoic acid and asecond amount of 3,4-dihydroxybenzoic acid; and (b) adding the sweetenerpotentiator composition to a beverage composition to enhance theperception of sweetness of the beverage composition upon consumption.25. The method of claim 24, wherein said first amount is equal to saidsecond amount.
 26. The method of claim 24, wherein the beveragecomposition further comprises a flavor component and a sweetener. 27.The method of claim 24, wherein said sweetener potentiator compositionenhances the perception of sweetness of the beverage composition to asucrose equivalent value of at least seven %.